Heat inactivation of Escherichia coli O157:H7 in turkey meat as affected by sodium chloride, sodium lactate, polyphosphate, and fat content

• Published in: Journal of food protection Vol. 60; no. 8; pp. 898 - 902
• Main Authors: Kotrola, J.S. (Auburn University, Auburn, AL.), Conner, D.E
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.08.1997
• Subjects: Biological and medical sciences; BIOLOGICAL CONTAMINATION; CARNE DE PAVO; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; ESCHERICHIA COLI; Food industries; FOOD SAFETY; Fundamental and applied biological sciences. Psychology; HEAT TREATMENT; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; Meat and meat product industries; MICROBIAL CONTAMINATION; TRAITEMENT THERMIQUE; TRATAMIENTO TERMICO; TURKEY MEAT; VIANDE DE DINDE; Heat treatment; Turkey meat; Escherichia coli; Meat product; Fat content; Food additive; Polyphosphates; Antimicrobial agent; Minced meat; Preservative; Salt effect; Thermal resistance; Formulation; Pathogenic; Bacteria; Biological contamination; Enterobacteriaceae; Sodium Chlorides; heat resistance; turkey; O157:H7
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-60.8.898

The purpose of this research was to determine the survival of Escherichia coli O157:H7 when heated in ground turkey containing various additives and fat levels. D values and z values were determined for low (3%)- and high (11%)-fat ground turkey with or without one of three additives: 8% NaCl, 4% sodium lactate, or a mixture of 8% NaCl, 4% sodium lactate, and 0.5% polyphosphate. Products inoculated with E. coli O157:H7 strain 204P were mixed, aseptically placed into thermal-death-time (TDT) tubes which were sealed and heated at 52, 55, 57 and 60 degrees C. Survival was determined by enumeration on phenol red sorbitol agar, and D values were calculated by two methods. Mean D52 values ranged from 46.8 to 104.8 min; mean D55 values ranged from 7.7 to 27.2 min; mean D57 values ranged from 2.7 to 13.0 min; and mean D60 values ranged from 0.7 to 4.8 min. The greatest survival, as evidenced by higher (P 0.001) D values, occurred in turkey containing the mixture of additives. The z values ranged from 6.09 to 4.08 degrees C, and higher z values were obtained in turkey meat containing the additive mixture versus other turkey additive formulations. The additives evaluated enhanced survival of E. coli O157:H7 in cooked turkey meat as compared to turkey meat with no additives. In contrast to earlier reports, added fat did not enhance survival (P 0.05). Product formulation should be a critical consideration when safe cooking processes are developed for ready-to-eat turkey products