Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

Murphy, R. Y.; Martin, Elizabeth M.; Duncan, L. K.; Beard, Brian L.; Marcy, J. A.

doi:10.4315/0362-028x-67.7.1394

Cited by 46 publications

(31 citation statements)

References 41 publications

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“…However, this change was difficult to assess because only 26 pieces of inactivation rate data were obtained for temperatures above 47°C for fermented meats and analogous aqueous systems. Therefore, to investigate the apparent change in temperature effect more rigorously, 115 additional inactivation rate data for temperatures of Ͼ47°C were obtained from nonfermented meat-based studies (15,31,34,43,65).…”

Section: Vol 75 2009 Meta-analysis Of E Coli Survival In Fermentedmentioning

confidence: 99%

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

McQuestin

Shadbolt

Ross

2009

Appl Environ Microbiol

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Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a w ), and temperature on E. coli survival during fermented meat processing to be investigated. Data were reevaluated to determine rates of inactivation, providing 484 rate data points with various pH (2.8 to 6.14), a w (0.75 to 0.986), and temperature (؊20 to 66°C) values, product formulations, and E. coli strains and serotypes. When the data were presented as an Arrhenius model, temperature (0 to 47°C) accounted for 61% of the variance in the ln(inactivation rate) data. In contrast, the pH or a w measured accounted for less than 8% of variability in the data, and the effects of other pH-and a w -based variables (i.e., total decrease and rates of reduction of those factors) were largely dependent on the temperature of the process. These findings indicate that although temperatures typically used in fermented meat manufacture are not lethal to E. coli per se, when other factors prevent E. coli growth (e.g., low pH and a w ), the rate of inactivation of E. coli is dominated by temperature. In contrast, inactivation rates at temperatures above ϳ50°C were characterized by smaller z values than those at 0 to 47°C, suggesting that the mechanisms of inactivation are different in these temperature ranges. The Arrhenius model developed can be used to improve product safety by quantifying the effects of changes in temperature and/or time on E. coli inactivation during fermented meat manufacture.Fermented meats encompass a diverse range of product styles in which raw, ground meat is preserved by the processes of fermentation and drying (or maturation). These products are typically manufactured without a bactericidal heat treatment, and instead, inhibition of growth and inactivation of contaminating pathogens rely upon the collective effects of acid pH, reduced water activity (a w ), and the presence of lactic acid and, potentially, curing salts (nitrate and/or nitrite) and spices. However, pathogenic Escherichia coli can contaminate and survive in fermented meat products at levels sufficient to cause serious illness in consumers, as evidenced by numerous outbreaks of E. coli infections epidemiologically linked to uncooked fermented meat products (8,9,54,64). Knowledge of the kinetics of nonthermal inactivation of E. coli, and the factors affecting it, is important to be able to optimize the safety of fermented meat processes.Several research groups have conducted studies on the survival of pathogenic E. coli during the processing of specific fermented meat products (4,6,14,16,23,25). In some cases, the effects of alternative ingredients or processing parameters have also been determined (12,21,24,30). Such investigations have allowed the lethality of a specific fermented meat process to be determined and the microbiological safe...

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Section: Vol 75 2009 Meta-analysis Of E Coli Survival In Fermentedmentioning

confidence: 99%

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

McQuestin

Shadbolt

Ross

2009

Appl Environ Microbiol

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show abstract

“…Similarly, in grilling and oven cooking the core temperature was achieved by 9-10 minutes and the temperature recorded around 74-75˚C. The majority of consumers assume that under cooking of meat products represent risk factor associated with foodborne disease and that thoroughly cooking meat will decrease the risk of food poisoning and it is being reported to be one of the critical point in processing meat to prevent pathogens (Murphy et al, 2004). Most consumer know how to check doneness of meat products usually checked with help of thermometer however majority of people do not use this technique but depend on the color change and aroma (Bergsma et al, 2007;Fischer et al, 2007).…”

Section: Temperature Profile During Product Preparationmentioning

confidence: 99%

“…The cooking is an important process in eliminating food borne pathogen from ground meat products and thought to be one of the critical point in meat processing to prevent the pathogen in ready to meat products (Murphy et al, 2004). Few studies have been carried out to assess the effect of different cooking method on pathogens in meat products, Sampers et al, (2012) reported that when burgers naturally contaminated or artificially inoculated with Campylobacter spp.…”

Section: Issn: 2319-7706 Volume 6 Number 10 (2017) Pp 39-49mentioning

confidence: 99%

“…Thermal destruction time for Escherichia coli were 55 0 C for 19.05 minutes and 70 0 C for 0.058 minutes (Murphy et al, 2004) and 60 0 C for 60 minutes, 65 0 C for 80 seconds and 60 seconds at 70 0 C (Charimba et al, 2010) respectively. For Salmonella spp., 55 0 C for 43.10 minutes and at 70 0 C for 0.096 minutes (Murphy et al, 2004) and at surface temperature 80 0 C for 1 minute (De jong et al, 2011). For Campylobacter jejuni, pan frying method for 2 minutes at 57 0 C temperature after 4 minutes (Sampers et al, 2010) and 80 0 C for 2.20 minutes on surface temperature (De jong et al, 2011).…”

Section: Recovery Of Pathogenic Bacteria From Meat Productsmentioning

confidence: 99%

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Effectiveness of Cooking Methods on Presence of Food Borne Pathogens in Chicken based Meat Products

Meti¹,

Rao²

2017

Int.J.Curr.Microbiol.App.Sci

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“…However, stress responses of Listeria spp. due to thermal treatment of meat and poultry products have been studied by several groups (Farber, Hughes, Holley, & Brown, 1989;Mackey, Pritchet, Norris, & Mead, 1990;Murphy, Marks, Johnson, & Johnson, 2000;Murphy, Martin, Duncan, Beard, & Marcy, 2004;Osaili et al, 2006;Selby et al, 2006). In some of these studies, L. innocua have been used as a non-pathogenic indicator for L. monocytogenes because of its high phenotypic similarity (Fairchild & Foegeding, 1993;Foegeding & Stanley, 1991;Murphy, Duncan, Johnson, Davis, & Smith, 2002;Piyasena, Liou, & McKellar, 1998).…”

Section: Introductionmentioning

confidence: 99%

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

et al. 2010

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Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

Cited by 46 publications

References 41 publications

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

Effectiveness of Cooking Methods on Presence of Food Borne Pathogens in Chicken based Meat Products

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

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