GROWTH OF <i>ESCHERICHIA COLI</i> O157:H7 AND <i>SALMONELLA</i> SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

Ingham, Steven C.; Losinski, Jill A.; Becker, Katie L.; Buege, Dennis R.

doi:10.1111/j.1745-4565.2004.00535.x

Cited by 13 publications

(4 citation statements)

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“…In earlier work done in our laboratory using the same Salmonella and E. coli O157:H7 strains as in the present study, we observed no growth of either pathogen in the following situations: pork chop surface held 4 h at 10uC, pork loin surface held 8 h at 10uC or 2 h at 22uC, and bratwurst interior and surface held 8 h at 10uC or 2 h at 22uC (10). Neither the THERM sausage tool nor the THERM pork tool predicted growth of either pathogen under these time and temperature conditions, even when use of default temperatures was necessary.…”

Section: Resultssupporting

confidence: 62%

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Ingham

Vang

Levey

et al. 2009

Journal of Food Protection

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Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, inprocess warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1 degrees C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution-injected) loins. In sequential temperature abuse studies, a temperature abuse period (> or =24 h) occurred before and after either refrigeration (5 degrees C for 24 h), or freezing (-20 degrees C for 24 h) and thawing (24 h at 5 degrees C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22% , respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.

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Section: Resultssupporting

confidence: 62%

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Ingham

Vang

Levey

et al. 2009

Journal of Food Protection

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“…A total of 155 duplicate articles were found. After initial title, abstract, and full article reading, 83 studies [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 ,…”

Section: Resultsmentioning

confidence: 99%

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Silva

Vieira

Carvalho

et al. 2022

Animals

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The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.

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“…Juneja et al (12) studied the growth kinetics of 10 strains of Salmonella at 19 and 37 °C and noted only a small betweenserotype variance of the growth kinetics. Ingham et al (11) studied the growth of Salmonella on ground beef at room temperature (22°C) for up to 2 h and noted a detectible increase in concentration.…”

Section: Discussionmentioning

confidence: 99%

Validation of Mathematical Models for Salmonella Growth in Raw Ground Beef under Dynamic Temperature Conditions Representing Loss of Refrigeration

McConnell

Schaffner

2014

Journal of Food Protection

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Temperature is a primary factor in controlling the growth of microorganisms in food. The current U. S. Food and Drug Administration Model Food Code guidelines state that food can be kept out of temperature control for up to 4 h without qualifiers, or up to 6 h, if the food product starts at an initial 41 °F (5 °C) temperature and does not exceed 70 °F (21 °C) at 6 h. This project validates existing ComBase computer models for Salmonella growth under changing temperature conditions modeling scenarios using raw ground beef as a model system. A cocktail of Salmonella serovars isolated from different meat products ( Salmonella Copenhagen, Salmonella Montevideo, Salmonella Typhimurium, Salmonella Saintpaul, and Salmonella Heidelberg) was made rifampin resistant and used for all experiments. Inoculated samples were held in a programmable water bath at 4.4 °C (40 °F) and subjected to linear temperature changes to different final temperatures over various lengths of time and then returned to 4.4 °C (40 °F). Maximum temperatures reached were 15.6, 26.7, or 37.8 °C (60, 80, or 100 °F), and the temperature increases took place over 4, 6, and 8 h, with varying cooling times. Our experiments show that when maximum temperatures were lower (15.6 or 26.7 °C), there was generally good agreement between the ComBase models and experiments: when temperature increases of 15.6 or 26.7 °C occurred over 8 h, experimental data were within 0.13 log CFU of the model predictions. When maximum temperatures were 37 °C, predictive models were fail-safe. Overall bias of the models was 1.11. and accuracy was 2.11. Our experiments show the U.S. Food and Drug Administration Model Food Code guidelines for holding food out of temperature control are quite conservative. Our research also shows that the ComBase models for Salmonella growth are accurate or fail-safe for dynamic temperature conditions as might be observed due to power loss from natural disasters or during transport out of temperature control.

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GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

Cited by 13 publications

References 1 publication

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Validation of Mathematical Models for Salmonella Growth in Raw Ground Beef under Dynamic Temperature Conditions Representing Loss of Refrigeration

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