Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin

Murphy, R. Y.; Osaili, Tareq M.; Duncan, L. K.; Marcy, J. A.

doi:10.1093/ps/83.7.1218

Cited by 66 publications

(39 citation statements)

References 25 publications

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“…couldn't be detected in chicken frankfurters ( Table 1). Absence of Salmonellae in heat-treated poultry meat products (such as frankfurter) may be attributed to the thermal treatment used in processing procedures was effective for killing these sensitive bacteria (Murphy et al, 2004). In addition, spices which include parsley, black pepper, garlic, nutmeg, and mustard, among others are used in chicken frankfurters to impart flavor and enhance aroma of the finished product; these spices are added for their antimicrobial effects (Brown, 2009).…”

Section: Resultsmentioning

confidence: 99%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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Section: Resultsmentioning

confidence: 99%

Cooked poultry meat and products as a potential source of some food poisoning bacteria

El-Malek¹

2017

IOSR JESTFT

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“…Earlier reports have shown that high level of fat (>20%) provides a protective effect for bacterial pathogens subjected to heat treatment (Fain et al 1991;Murphy et al 2004). This protective effect could be a consequence of reduced water activity in milk medium (Senhaji and Loncin 1977).…”

Section: Resultsmentioning

confidence: 99%

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Desai

Varadaraj

2010

J Food Sci Technol

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This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in different heating menstra showed a sigmoidal inactivation pattern, with D-values in the range of 3.45 min at 60°C to 10.6 min at 56°C in saline. Accordingly, the zvalues recorded across the heating menstra ranged from 9.3°C in culture broth to 24°C in whole milk. Similarly, the inactivation pattern for spores for the same isolates was curvilinear with D-values ranging from 4.4 min at 95°C in whole milk to 19.45 min at 85°C in saline. The z-values for spores ranged from 16.6°C in saline to 38.4°C in whole milk. The thermal inactivation pattern observed for vegetative cells and spores indicate that the death rate was not constant during the process of heat treatment.

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“…Since ready-to-eat (RTE) meat and poultry deli products can be consumed without further cooking, these products should be free of non-spore-forming pathogens following the industrial thermal process. However, they can become contaminated before packaging in the final retail wrap and thus pose a safety threat for consumers (8,9). Viral contamination of RTE and prepared foods most frequently comes from poor hand-washing practices of food handlers after toilet use.…”

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confidence: 99%

Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

Bozkurt

D’Souza

Davidson

2015

Appl Environ Microbiol

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4), in a publication on the incidence and causes of foodborne illnesses in the United States, reported that a large number of outbreaks are caused by HNoV (58%). Additionally, relatively high hospitalization and death rates are associated with HAV infection (32% and 2%, respectively) (1, 4).According to the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture Food Safety and Inspection Service (FSIS), deli meat has posed the highest per annum risk of illness and death among poultry products (5). Additionally, in other studies, Gould et al. (6) and Painter et al. (7) studied surveillance and attribution of foodborne disease outbreaks in the United States from 1998 to 2008. They found that, among individual food categories, poultry was the most commonly reported food vehicle of disease, causing 17% of outbreaks of foodborne illness (6), and that the proportions of poultry-associated foodborne illnesses, hospitalizations, and deaths caused by human noroviruses and HAV were 28%, 14%, and 4%, respectively (7). In 1998 through 2002 alone, three large outbreaks were linked to the consumption of turkey delicatessen meat contaminated during processing (7). Since ready-to-eat (RTE) meat and poultry deli products can be consumed without further cooking, these products should be free of non-spore-forming pathogens following the industrial thermal process. However, they can become contaminated before packaging in the final retail wrap and thus pose a safety threat for consumers (8,9). Viral contamination of RTE and prepared foods most frequently comes from poor hand-washing practices of food handlers after toilet use. Fecal material can be left on hands or even under nails which then can come in contact with food products (10). Handling cooked products with bare hands has been identified as a major factor for pathogen transfer to RTE foods (11), and there is presumed to be a direct correlation between the number of pathogenic organisms on a food employee's hands and the probability of microbial transfer from hands to cooked food products (12). Since the contamination most likely occurs at the surface, it seems advisable to decontaminate the outer layer of products. For this purpose, postpackage pasteurization technologies could be practiced as a method for reducing surface contamination by food pathogens (9). One of the challenges for the industry would be to assess the required time and temperature combination, which would depend on the thermal inactivation kinetics of the target microorganism (13). It has been reported that foodborne enteric viruses are more heat resistant than most non-spore-forming bacterial foodborne pathogens (14); thus, processing recommendations based on the data for non-spore-forming bacteria may not eliminate similar numbers of foodborne enteric viruses. Since there is no specific federal regulation covering the minimum time-temperature combinations for inactivating virus in contaminated deli meat, establishment of potential thermal processes for inactivating human norovirus...

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Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin

Cited by 66 publications

References 25 publications

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Cooked poultry meat and products as a potential source of some food poisoning bacteria

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

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