Predicting process lethality of Escherichia coli O157:H7, Salmonella,and Listeria monocytogenes in ground,formulated, and formed beef/turkey links cooked in an air impingement oven |
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| Affiliation: | 1. Department of Animal Health, University of Córdoba, International Excellence Agrifood Campus ‘CeiA3’, University Campus of Rabanales, Córdoba 14071, Spain;2. CICAP – Food Research Centre, Pozoblanco 14400, Córdoba, Spain;3. Department of Anatomy and Comparative Pathology, University of Córdoba, International Excellence Agrifood Campus ‘CeiA3’, University Campus of Rabanales, Córdoba 14071, Spain;4. Microbiology Service, Reina Sofia University Hospital, Mycobacteria Reference Center, Avd. Méndez Pidal s/n, Córdoba 14004, Spain;1. NIZO Food Research, PO Box 20, Ede 6710 BA, The Netherlands;2. Top Institute Food and Nutrition (TIFN), PO Box 557, Wageningen 6700 AN, The Netherlands;3. Laboratory of Food Microbiology, Wageningen University and Research Centre, PO Box 17, Wageningen 6700 AA, The Netherlands |
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| Abstract: | The pathogen thermal lethality in ground and formulated beef/turkey was evaluated for a cocktail of E. coli O157:H7, Salmonella, and Listeria monocytogenes, respectively. At a temperature range of 55–70°C, the heat resistance of L. monocytogenes was not significantly (at α=0.05) different from those of Salmonella. The heat resistance of L. monocytogenes at 55–70°C was 45–81% higher than that of E. coli O157:H7. In this study, a practical approach was developed to predict log10(CFU/g) reduction of E. coli O157:H7, Salmonella, or L. monocytogenes in ground, formulated, and formed beef/turkey links that were cooked in an air impingement oven. The predictions of pathogen thermal kills in the links were verified via the inoculation studies for at least a 7 log10(CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes. |
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