Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products

Orta-Ramirez, Alicia; Smith, Denise M.

doi:10.1016/s1043-4526(02)44004-1

Cited by 17 publications

(8 citation statements)

References 102 publications

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“…The D54 4-values determined in the water bath study are within ranges repoxted in several studies on the destruction of the same pathogens in meat and poultry heated at 54 to 56°C (13,28,32,33). The D54 4-value for destruction of E. coli 0157:H7 in mushroom substrate is comparable to the D e value of 35.4 min reported for composted dairy manure by Jiang et al (24).…”

Section: Discussionsupporting

confidence: 83%

Inactivation of Human Pathogens during Phase II Composting of Manure-Based Mushroom Growth Substrate

Weil

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Beelman

et al. 2013

Journal of Food Protection

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Commercial production of white button mushrooms (Agaricus bisporus) requires a specialized growth substrate prepared from composted agricultural by-products. Because horse and poultry manures are widely used in substrate formulations, there is a need to determine the extent to which the composting process is capable of eliminating human pathogens. In this study, partially composted substrate was inoculated with a pathogen cocktail (log 10⁶ to 10⁸ CFU/g) containing Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. Pathogen and indicator-organism reductions were followed at temperatures that typically occurred during a standard 6-day phase II pasteurization and conditioning procedure. Controlled-temperature water bath studies at 48.8, 54.4, and 60°C demonstrated complete destruction of the three pathogens after 36.0, 8.0, and 0.5 h, respectively. Destruction of L. monocytogenes and E. coli O157:H7 at 54.4°C occurred more slowly than E. coli, total coliforms, Enterobacteriaceae, and Salmonella. Microbial reductions that occurred during a standard 6-day phase II pasteurization and conditioning treatment were studied in a small-scale mushroom production research facility. After phase II composting, E. coli, coliforms, and Enterobacteriaceae were below detectable levels, and inoculated pathogens were not detected by direct plating or by enrichment. The results of this study show that a phase II composting process can be an effective control measure for eliminating risks associated with the use of composted animal manures during mushroom production. Growers are encouraged to validate and verify their own composting processes through periodic microbial testing for pathogens and to conduct studies to assure uniform distribution of substrate temperatures during phase II.

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Section: Discussionsupporting

confidence: 83%

Inactivation of Human Pathogens during Phase II Composting of Manure-Based Mushroom Growth Substrate

Weil

Cutter

Beelman

et al. 2013

Journal of Food Protection

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“…Heat post-lethality treatments (i.e. hot water bath and steam pasteurization) are widely used in the food industry due to their effectiveness in reducing the load of pathogenic microorganisms (Arnoldi, 2002;Orta-Ramirez & Smith, 2002). The effectiveness of a thermal treatment is influenced by several factors such as temperature-time ratio, food composition, size and weight of the product and microorganism characteristics (Doyle, Mazzotta, Wang, Wiseman, & Scott, 2001;Ray, 2004;Sofos, 2002;Yen, Sofos, & Schmidt, 1991).…”

Section: Introductionmentioning

confidence: 99%

Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese

et al. 2015

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“…Thermal processes, such as pasteurisation and sterilisation, when conveniently applied, are efficient in reducing/eliminating hazardous pathogenic bacteria and viruses that may be present in the raw products (Orta-Ramirez & Smith, 2002). However, the extent of this impact will depend on a number of factors, including: (i) properties of the organism, (ii) strains heat susceptibility, (iii) organism physiological state prior to treatment and (iv) food chemical composition (Ray, 2004).…”

Section: Introductionmentioning

confidence: 99%

Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase

et al. 2009

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a b s t r a c tListeria innocua inactivation was studied within the temperature range 52.5-65.0°C, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (k max ) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, k max and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 2 3 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.

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Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products

Cited by 17 publications

References 102 publications

Inactivation of Human Pathogens during Phase II Composting of Manure-Based Mushroom Growth Substrate

Inactivation of Human Pathogens during Phase II Composting of Manure-Based Mushroom Growth Substrate

Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese

Sigmoidal thermal inactivation kinetics of Listeria innocua in broth: Influence of strain and growth phase

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