Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills

Juneja, Vijay K.; Porto-Fett, Anna C. S.; Call, Jeffrey E.; Marks, Harry B.; Tamplin, Mark L.; Luchansky, John B.

doi:10.1016/j.ifset.2009.08.011

Cited by 8 publications

(4 citation statements)

References 25 publications

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“…90 kg each) of freshly formulated ground beef of variable (high, percent leamfat of 70:30; low, percent leamfat of 93:7) fat content were purchased directly from a local butcher (Illg's Meats, Chalfont, PA) and stored for up to 3 months at -1 8°C prior to use. After thawing overnight at 4°C, the meat was inoculated, cooked, and sampled essentially as described in the literature (15,29). In brief, the ground beef was aseptically transferred to a sterile, stainless steel, food processing bowl and separately inoculated with the E. coli 0157:H7 or STEC cocktails to achieve a target level on average of ca.…”

Section: Methodsmentioning

confidence: 99%

“…The inoculated ground beef patties were cooked on a commercial open-flame gas grill (model XXE-4, Baker's Pride, New Rochelle, NY) or on a commercial clamshell electric grill (model GR14, Star Manufacturing International Inc., St. Louis, MO) as described in the literature (15,29). The upper and lower platens of the clamshell grill were set at 190.6°C (375°F), and all four jets on the gas grill were partially opened to achieve target internal temperatures of either 60°C (140°F), 65.5°C (150°F), 71.1 °C (160°F), or 76.6°C (170°F).…”

Section: Methodsmentioning

confidence: 99%

“…Cells of E. coli 0157:H7 and STEC were enumerated from uncooked and cooked ground beef as described in the literature (15,29). Briefly, ground beef patties were macerated in 200 ml of sterile 0.1% peptone water for 2 min (Stomacher 400, Seward, Cincinnati, OH).…”

Section: Methodsmentioning

confidence: 99%

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Fate of Shiga Toxin--Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Refrigerated, Frozen, or Frozen Then Thawed Ground Beef Patties Cooked on a Commercial Open-Flame Gas or a Clamshell Electric Grill

Luchansky

Porto-Fett²,

Shoyer

et al. 2013

Journal of Food Protection

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Both high-fat and low-fat ground beef (percent lean:fat = ca. 70:30 and 93:7, respectively) were inoculated with a 6-strain cocktail of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) or a five-strain cocktail of E. coli O157:H7 (ca. 7.0 log CFU/g). Patties were pressed (ca. 2.54 cm thick, ca. 300 g each) and then refrigerated (4°C, 18 to 24 h), or frozen (-18°C, 3 weeks), or frozen (-18°C, 3 weeks) and then thawed (4°C for 18 h or 21°C for 10 h) before being cooked on commercial gas or electric grills to internal temperatures of 60 to 76.6°C. For E. coli O157:H7, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased E. coli O157:H7 numbers from an initial level of ca. 7.0 log CFU/g to a final level of ≤1.0 log CFU/g, whereas decreases to ca. 1.1 to 3.1 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, E. coli O157:H7 numbers decreased to ca. 1.7 or ≤0.7 log CFU/g. Likewise, pathogen numbers decreased to ca. 0.7 to 3.7 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. For STEC, regardless of grill type or fat level, cooking refrigerated patties to 71.1 or 76.6°C decreased pathogen numbers from ca. 7.0 to ≤0.7 log CFU/g, whereas decreases to ca. 0.7 to 3.6 log CFU/g were observed when refrigerated patties were cooked to 60.0 or 65.5°C. For patties that were frozen or freeze-thawed and cooked to 71.1 or 76.6°C, STEC numbers decreased to a final level of ca. 1.5 to ≤0.7 log CFU/g. Likewise, pathogen numbers decreased from ca. 7.0 to ca. 0.8 to 4.3 log CFU/g in patties that were frozen or freeze-thawed and cooked to 60.0 or 65.5°C. Thus, cooking ground beef patties that were refrigerated, frozen, or freeze-thawed to internal temperatures of 71.1 and 76.6°C was effective for eliminating ca. 5.1 to 7.0 log CFU of E. coli O157:H7 and STEC per g.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Fate of Shiga Toxin--Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Refrigerated, Frozen, or Frozen Then Thawed Ground Beef Patties Cooked on a Commercial Open-Flame Gas or a Clamshell Electric Grill

Luchansky

Porto-Fett²,

Shoyer

et al. 2013

Journal of Food Protection

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“…With an effective choice of metals, the oxide and nitride formation reactions can release significantly more heat than the intermetallic formation reactions alone [29][30][31] (simply called ''intermetallic reactions'' henceforth). Such large heats can be used for bio-agent defeat, specifically against bacillus anthracis spores (anthrax), not only through direct thermal deactivation [32][33][34][35], but also by decomposing a mixture of precursor compounds to generate water [36,37] and biocidal iodine gas [38][39][40].…”

Section: Introductionmentioning

confidence: 99%

Using magnesium to maximize heat generated by reactive Al/Zr nanolaminates

Overdeep

Livi

Allen

et al. 2015

Combustion and Flame

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a b s t r a c tIn this study, we explore the effect of magnesium content on the ability of reactive nanocomposite foils to generate heat, by comparing three chemistries: Al:Zr, Al-8Mg:Zr, and Al-38Mg:Zr. These correspond to foils with alternating aluminum and zirconium layers where the Al is either pure, an 8 at.%Mg alloy, or a 38 at.%Mg alloy, respectively. Measurements performed in a specially designed bomb calorimeter show that Al-8Mg:Zr foils perform the best, generating the greatest gravimetric heat in air, oxygen, and nitrogen environments. Both Mg-containing foils release a visible plume of particles and vapor upon reacting, which was recorded with a high speed camera. This ejected mass includes Mg vapor and particles of all three metals. Both the vapor and particles oxidize rapidly in air, resulting in single metal-oxide particles. The reacted foils, particularly the Al-8Mg:Zr samples, contain voids and higher levels of oxygen and nitrogen throughout their thicknesses than reacted Al:Zr foils. To explain the higher heats of reaction for the Al-8Mg:Zr foils, we suggest that the out-diffusion and evaporation of Mg generates a high concentration of vacancies that enhance oxygen and nitrogen diffusion throughout the foil, thereby increasing the degree of oxidation and nitridation.

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Impact of heating operations on the microbial ecology of foods

Xanthakis¹,

Valdramidis

2016

Quantitative Microbiology in Food Processing

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Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills

Cited by 8 publications

References 25 publications

Fate of Shiga Toxin--Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Refrigerated, Frozen, or Frozen Then Thawed Ground Beef Patties Cooked on a Commercial Open-Flame Gas or a Clamshell Electric Grill

Fate of Shiga Toxin--Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Refrigerated, Frozen, or Frozen Then Thawed Ground Beef Patties Cooked on a Commercial Open-Flame Gas or a Clamshell Electric Grill

Using magnesium to maximize heat generated by reactive Al/Zr nanolaminates

Impact of heating operations on the microbial ecology of foods

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