Affiliation:
1. Departments of 1Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA
2. 2Mathematical Sciences, University of Arkansas, Fayetteville, Arkansas 72701, USA
3. 3Food Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
4. 4Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA
Abstract
At 55 to 70°C, thermal inactivation D-values for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were 19.05 to 0.038, 43.10 to 0.096, and 33.11 to 0.12 min, respectively, in ground turkey and 21.55 to 0.055, 37.04 to 0.066, and 36.90 to 0.063 min, respectively, in ground beef. The z-values were 5.73, 5.54, and 6.13°C, respectively, in ground turkey and 5.43, 5.74, and 6.01°C, respectively, in ground beef. In both ground turkey and beef, significant (P < 0.05) differences were found in the D-values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. At 65 to 70°C, D-values for E. coli O157:H7, Salmonella, and L. monocytogenes were also significantly (P < 0.05) different between turkey and beef. The obtained D- and z-values were used in predicting process lethality of the pathogens in ground turkey and beef patties cooked in an air impingement oven and confirmed by inoculation studies for a 7-log (CFU/g) reduction of E. coli O157:H7, Salmonella, and L. monocytogenes.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
41 articles.
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