Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30°C

Abstract

Food regulatory agencies advise against thawing frozen meat and poultry at room temperature. In this study, whole chickens (1,670 g) and ground beef (453 and 1,359 g) were inoculated with Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus on the surface (all products) and in the center (ground beef). After freezing at Ϫ20ЊC for 24 h, products were thawed at 22 or 30ЊC for 9 h. Pathogen growth was predicted using product time and temperature data and growth values from the U.S. Department of Agriculture Agricultural Research Service Pathogen Modeling Program 7.0 predictive models of pathogen growth. No pathogen growth was predicted for whole chicken or 1,359 g of ground beef thawed at 30ЊC or 453 g of ground beef thawed at 22ЊC. Growth (Յ5 generations) was predicted for 453 g of ground beef at 30ЊC. Inoculation study data corroborated the predictions. No growth occurred on whole chickens or 1,359-g portions of ground beef thawed at 30ЊC for 9 h. Pathogen numbers increased an average of 0.2 to 0.5 log on the surface of 453-g ground beef portions thawed for 9 h at 22 or 30ЊC. Our results suggest that thawing Ն1,670 g of whole chicken at Յ30ЊC for Յ9 h and thawing Ͼ453 g ground beef portions at Յ22ЊC for Յ9 h are not particularly hazardous practices. Thawing smaller portions at higher temperatures and/or for longer times cannot be recommended, however. Use of values derived from the Pathogen Modeling Program 7.0 model provided realistic predictions of pathogen growth during thawing of frozen ground beef and chicken.

Validation of a Tertiary Model for Predicting Variation of Salmonella Typhimurium DT104 (ATCC 700408) Growth from a Low Initial Density on Ground Chicken Breast Meat with a Competitive Microflora

“…Type of data developed under constant conditions is to calculate cumulative before each temperature shift and then to apply the prediction of growth rate once cumulative has been exhausted (19). By using a primary model without to model pathogen growth, the latter calculation and its associated assumptions can be avoided.…”

Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

“…In addition, both S. aureus and E. coli O157:H7 that are sensitive to the antibacterial effects of levans, and Salmonella Typhimurium as well, have been frequently detected in raw and ground beef (Ingham et al ., ). Due to this, various intervention methods have been used to reduce these foodborne pathogenic bacteria in raw and processed beef, which involve chemical (Hajmeer et al ., ; Lim & Mustapha, , ) and physical treatments (Thayer & Boyd, ; Patel et al ., ).…”

Application of Hazard Analysis and Critical Control Point Methodology and Risk-Based Grading to Consumer Food Safety Surveys

“…This approach can highlight important violations, such failing to rapidly cool down large portions of food, and identify minor errors that are performed by most people but do not constitute significant risk, e.g., thawing meat or meat products at room temperature (56,76,109). Domestic food handling and food safety practices are complex actions that cannot be simplified into the two categories " right" or " wrong."…”

“…This point value is lower than that originally used by Worsfold and Griffith (109,110), who assigned 10 demerit points for the thawing of raw foods and storage of frozen foods. The demerit score for thawing raw meat and meat products was lowered based on the findings of Ingham et al (56) and Lianou and Koutsoumanis (76), who found that thawing whole chicken and retail ground beef at room temperature was not particularly hazardous. Lack of control or lack of knowledge of " use-by" dates was assigned 5 demerit points, as originally proposed by Worsfold and Griffith (109,110).…”