Extreme Heat Resistance of Food Borne PathogensCampylobacter jejuni, Escherichia coli, andSalmonella typhimuriumon Chicken Breast Fillet during Cooking

Abstract

<jats:p>The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with<jats:italic>Campylobacter jejuni, Salmonella</jats:italic>, and<jats:italic>Escherichia coli</jats:italic>. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msup><mml:mrow><mml:mn>4</mml:mn></mml:mrow><mml:mo>∘</mml:mo></mml:msup><mml:mtext>C</mml:mtext></mml:mrow></mml:math>), and subsequently cooked. The surface temperature reached<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msup><mml:mrow><mml:mn>70</mml:mn></mml:mrow><mml:mo>∘</mml:mo></mml:msup><mml:mtext>C</mml:mtext></mml:mrow></mml:math>within 30 sec and<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:msup><mml:mrow><mml:mn>85</mml:mn></mml:mrow><mml:mo>∘</mml:mo></mml:msup><mml:mtext>C</mml:mtext></mml:mrow></mml:math>within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for<jats:italic>C. jejuni, E. coli</jats:italic>, and<jats:italic>S. typhimurium</jats:italic>, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.</jats:p>

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

“…However, it is demonstrated that the assumed inactivation of pathogenic bacteria in meat and meat preparations might be overestimated. This phenomenon was also shown by other studies (Bergsma et al, 2007;de Jong et al, 2012, Roccato et al, 2015. Although many data on heat resistance in buffer systems are available which show that heat resistance of microorganisms can vary depending on the species, strain and physiological state of microbial cells, data in actual foods upon consumer-based cooking processes are comparatively scarce (Doyle and Mazzotta, 2000;Juneja et al, 2001;Lianou et al, 2006;Lianou and Koutsoumanis, 2013;Nguyen et al, 2006;Smelt and Brul, 2014).…”

“…This increases the risk of survival and cross-contamination of pathogenic micro-organisms in undercooked meat (Sampers et al, 2012). Besides, Bergsma et al (2007) and de Jong et al (2012) showed in their studies unsuspected survival of pathogens during consumer style cooking techniques. Therefore, the objective of the present study is to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens.…”

Thermal Inactivation of Campylobacter jejuni in Broth

“…The authors of one of these studies (1), which reported a remarkably high D-value, stated that their study had limitations: variations in measurement of the chicken fillet surface temperature caused variations in the survival data. The other study (7), presented as a poster in a conference, has not yet been published in a peer-reviewed journal. Thus, there were no more details available about the methods used or the study's limitations.…”

Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat

“…Salmonella species in foods of animal origin are most frequently considered to be associated with the foodborne pathogen outbreaks. Improper cooking, inadequate storage, cross-contamination and use of raw ingredients in the preparation of food are the most common factors contributing to outbreaks [2,[8][9][10] .…”