Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Lahou, Evy; Wang, Xiang; Boeck, Elien De; Verguldt, Elien; Devlieghere, Frank; Uyttendaele, Mieke

doi:10.1016/j.ijfoodmicro.2015.04.014

Cited by 36 publications

(28 citation statements)

References 47 publications

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“…[75] showed that meat temperature will initially remain high on the serving plate. Include this additional inactivating effect.…”

Section: Discussionmentioning

confidence: 99%

“…For I- and D-undivided products (Eq 5) in general, 52, 61.5 and 71.5°C was set for rare, medium and done core end temperatures, respectively [36]. Core end temperature for meat strips was set at 90°C [75]. Core end temperatures for reheated sausage and braised meat were estimated by the authors.…”

Section: The Modelmentioning

confidence: 99%

“…For S- and D-divided products, temperature was set at 90°C (based on Lahou et al . [75]) for the entire heating time (Eq 3). …”

Section: The Modelmentioning

confidence: 99%

“…[37] except for meat strips [75]. Heating times t he for preparation styles not given in Table 6 were calculated using the ratio 0.8–1.0–1.2 for rare—medium—done, which followed from the accessory T end values and the assumed linear temperature increase in the core [17] starting from fridge temperature.…”

Section: The Modelmentioning

confidence: 99%

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Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

et al. 2017

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The presence of extended-spectrum β-lactamase (ESBL) and plasmidic AmpC (pAmpC) producing Escherichia coli (EEC) in food animals, especially broilers, has become a major public health concern. The aim of the present study was to quantify the EEC exposure of humans in The Netherlands through the consumption of meat from different food animals. Calculations were done with a simplified Quantitative Microbiological Risk Assessment (QMRA) model. The model took the effect of pre-retail processing, storage at the consumers home and preparation in the kitchen (cross-contamination and heating) on EEC numbers on/in the raw meat products into account. The contribution of beef products (78%) to the total EEC exposure of the Dutch population through the consumption of meat was much higher than for chicken (18%), pork (4.5%), veal (0.1%) and lamb (0%). After slaughter, chicken meat accounted for 97% of total EEC load on meat, but chicken meat experienced a relatively large effect of heating during food preparation. Exposure via consumption of filet americain (a minced beef product consumed raw) was predicted to be highest (61% of total EEC exposure), followed by chicken fillet (13%). It was estimated that only 18% of EEC exposure occurred via cross-contamination during preparation in the kitchen, which was the only route by which EEC survived for surface-contaminated products. Sensitivity analysis showed that model output is not sensitive for most parameters. However, EEC concentration on meat other than chicken meat was an important data gap. In conclusion, the model assessed that consumption of beef products led to a higher exposure to EEC than chicken products, although the prevalence of EEC on raw chicken meat was much higher than on beef. The (relative) risk of this exposure for public health is yet unknown given the lack of a modelling framework and of exposure studies for other potential transmission routes.

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“…[75] showed that meat temperature will initially remain high on the serving plate. Include this additional inactivating effect.…”

Section: Discussionmentioning

confidence: 99%

Section: The Modelmentioning

confidence: 99%

“…For S- and D-divided products, temperature was set at 90°C (based on Lahou et al . [75]) for the entire heating time (Eq 3). …”

Section: The Modelmentioning

confidence: 99%

Section: The Modelmentioning

confidence: 99%

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Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

et al. 2017

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“…This means that at higher temperatures, faster is the inactivation and, as consequence, lower is the degradation of nutritional compounds. Several studies have reported similar results when comparing the effects of heating on microbial inactivation, with D values decreasing as temperature increases (Lahou et al, ; Palaniappan, Sastry, & Richter, ). Pereira et al () found lower D values for E. coli inactivation by OH compared to CV and concluded that the kinetic of microbial death was faster in OH treatment, which results in a less aggressive treatment when compared to CV.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula

Rodrigues

Dalmás

Muller

et al. 2017

Journal of Food Safety

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This study investigated the nonthermal effects of electricity on microbial inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating (OH) of infant formula. For this, temperature profiles during OH and conventional heating (CV) processes were matched, and the kinetic parameters were compared at temperatures ranging from 57.5 to 65.0 8C. The inactivation kinetics were analyzed using an inactivation model, which allowed the definition of the thermal tolerance from k max and D values. For S. aureus, significant differences (p < .05) between D and k max values were observed when OH and CV treatment were compared in all temperatures. The results demonstrated a higher efficiency of OH over CV, indicating that microbial inactivation may have been caused by electroporation in addition to thermal effects. For E. coli, a significant difference (p < .05) between D values was observed only at 57.5 8C. Moreover, D values for both heating technologies were lower at 65 8C, which suggests a faster inactivation and, therefore, a lower degradation of nutritional compounds. Taking into consideration both microbial species, the best treatment for human milk pasteurization is OH at 65 8C. Practical applicationsThe low-temperature long-time pasteurization (62.5 8C for 30 min) is the currently recommended method for heat treatment of human milk in human milk banks (HMB) because it is simple to be applied and guarantees microbiological safety. However, it can promote significant losses of nutritional and organoleptic quality due to the slow conduction of heat transfer. Therefore, alternative technologies for human milk pasteurization need to be explored. OH is a faster heating technology, appropriate for heat-sensitive products. Although already established in the food industry, the OH advantages have not been considered for human milk pasteurization. The objective is to provide an alternative technology to the HMB that ensure safety and lower-impact on nutritional compounds. This study contributes for the correct understanding of the nonthermal effects associated with passage of electricity through foodstuff on microorganism's inactivation. Moreover, it has significant economic consequences to industry, supporting modeling and optimization to produce safe products with higher nutritional and sensory characteristics.

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Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage

Köker,

Kılıç,

Şimşek

2024

Food Science & Nutrition

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This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased (p < .05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control (p < .05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control (p < .05). Çemen paste usage in hamburgers generally decreased the L* values and increased the b* values (p < .05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p < .05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste (p < .05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes.

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Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Cited by 36 publications

References 47 publications

Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption

Evaluation of nonthermal effects of electricity on inactivation kinetics of Staphylococcus aureus and Escherichia coli during ohmic heating of infant formula

Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage

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