Thermal Inactivation of <i>Salmonella</i> Senftenberg and <i>Listeria innocua</i> in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Murphy, R. Y.; Duncan, L. K.; Johnson, E. R.; Davis, M. D.; Marcy, J. A.

doi:10.1111/j.1365-2621.2002.tb08740.x

Cited by 25 publications

(17 citation statements)

References 12 publications

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“…In the work of Mocé-Llivina et al (34), S. Senftenberg was selected as a suitable bacterial indicator when the thermal treatment of dewatered sludge and raw sewage was assessed. As also reported by Murphy et al (35), if a particular thermal treatment destroys S. Senftenberg, it will also be preferably effective against more-common Salmonella spp. In their study, S. Senftenberg was thus used as a test organism to determine the thermal inactivation of Salmonella spp.…”

Section: Thermal Inactivation Of Salmonella In Chicken Littersupporting

confidence: 55%

Thermal Inactivation of Desiccation-Adapted Salmonella spp. in Aged Chicken Litter

Zhao

Diao

Dharmasena

et al. 2013

Appl Environ Microbiol

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Thermal inactivation of desiccation-adapted Salmonella spp. in aged chicken litter was investigated in comparison with that in a nonadapted control to examine potential cross-tolerance of desiccation-adapted cells to heat treatment. A mixture of four Salmonella serovars was inoculated into the finished compost with 20, 30, 40, and 50% moisture contents for a 24-h desiccation adaptation. Afterwards, the compost with desiccation-adapted cells was inoculated into the aged chicken litter with the same moisture content for heat treatments at 70, 75, 80, 85, and 150°C. Recovery media were used to allow heat-injured cells to resuscitate. A 5-log reduction in the number of the desiccation-adapted cells in aged chicken litter with a 20% moisture content required >6, >6, ϳ4 to 5, and ϳ3 to 4 h of exposure at 70, 75, 80, and 85°C, respectively. As a comparison, a 5-log reduction in the number of nonadapted control cells in the same chicken litter was achieved within ϳ1.5 to 2, ϳ1 to 1.5, ϳ0.5 to 1, and <0.5 h at 70, 75, 80, and 85°C, respectively. The exposure time required to obtain a 5-log reduction in the number of desiccation-adapted cells gradually became shorter as temperature and moisture content were increased. At 150°C, desiccation-adapted Salmonella cells survived for 50 min in chicken litter with a 20% moisture content, whereas control cells were detectable by enrichment for only 10 min. Our results demonstrated that the thermal resistance of Salmonella in aged chicken litter was increased significantly when the cells were adapted to desiccation. This study also validated the effectiveness of thermal processing being used for producing chicken litter free of Salmonella contamination. Chicken litter is a waste by-product of poultry production and is comprised of feces, wasted feeds, bedding materials, and feathers (1). More than 14 million tons of chicken litter is produced annually in the United States (2). Chicken litter is usually recycled as an organic fertilizer or soil amendment for direct application to agricultural land (3). However, chicken litter may contain loads of human pathogens, such as Salmonella spp., that have great potential to directly or indirectly contaminate fresh produce and cause food-borne disease outbreaks (1). Currently, high-temperature processing is the most commonly applied method to reduce or eliminate potential pathogens in chicken litter (1, 4).Some microorganisms become acclimatized to desiccation stress in a dry environment, and induction of the desiccation stress response in bacterial cells makes them more resistant to the dry condition in which they are present (5). Most importantly, exposure to a single stress is found to be associated with the development of cross-tolerance to multiple unrelated stresses (6). Using laboratory models, various researchers have demonstrated that the desiccated cells exhibit increased thermal resistance (6-8). Previous thermal-inactivation studies on bacterial pathogens in chicken litter have used only nonstressed cells (1, 4). Therefore, to si...

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Section: Thermal Inactivation Of Salmonella In Chicken Littersupporting

confidence: 55%

Thermal Inactivation of Desiccation-Adapted Salmonella spp. in Aged Chicken Litter

Zhao

Diao

Dharmasena

et al. 2013

Appl Environ Microbiol

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“…According to process conditions, it could lead to an effect similar to that of a pasteurisation or, in some cases (i.e. under pressure, frying), a sterilisation treatment (Ball & Olson, 1957;Betts, 1998;Borch & Arinder, 2002;Murphy, Johnson, Marcy, & Johnson, 2001;Murphy, Davidson, & Marcy, 2004;Murphy, Duncan, Johnson, Davis, & Marcy, 2002).…”

Section: Introductionmentioning

confidence: 98%

Safe cooking optimisation by F-value computation in a semi-automatic oven

Pittia¹,

Furlanetto²,

Maifreni³

et al. 2008

Food Control

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“…[12][13][14] Cells attached to the tissues are more heat resistant than those unattached or dispersed throughout a food or broth. [15] Heat resistance of Salmonella in the dry medium is much higher than in the liquid medium. [7] To ensure the safety of dried fruit and vegetable products, a pretreatment method may be applied to reduce the initial numbers of spoilage and pathogenic organisms on fruit and vegetable surfaces.…”

Section: Introductionmentioning

confidence: 99%

Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

Chiewchan

Morakotjinda

2009

Drying Technology

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The heat resistance of Salmonella anatum inoculated onto the surface of cabbage slices as affected by acetic acid pretreatment (0.5-1.5% v/v) and hot air drying at 50-60 C was investigated. Approximately 1.5 log 10 of Salmonella numbers was reduced after soaking the vegetables in acetic acid solution. The inhibitory effect of acetic acid on the bacteria was more pronounced during drying. The heat resistance of Salmonella on the cabbage surface treated with acetic acid decreased considerably compared with untreated cabbage. Moreover, the vegetable treated with higher acetic acid concentration resulted in a higher degree of acid injury and hence increased the susceptibility to heat during drying. The results revealed that acetic acid pretreatment may be used as an additional processing step to increase the safety margin of dried vegetable products.

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Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

Cited by 25 publications

References 12 publications

Thermal Inactivation of Desiccation-Adapted Salmonella spp. in Aged Chicken Litter

Thermal Inactivation of Desiccation-Adapted Salmonella spp. in Aged Chicken Litter

Safe cooking optimisation by F-value computation in a semi-automatic oven

Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

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