Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition

The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-values for E. coli O157:...

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Bibliographic Details
Published inJournal of food science Vol. 60; no. 3
Main Authors Ahmed, N.M. (University of Arkansas, Fayetteville, AR.), Conner, D.E, Huffman, D.L
Format Journal Article
LanguageEnglish
Published 01.05.1995
Subjects
CALOR
CARNE DE AVES
CARNE DE RES
CHALEUR
CORPS GRAS
DIETA
ESCHERICHIA COLI
GRASAS
REGIME ALIMENTAIRE
RESISTANCE A LA TEMPERATURE
RESISTENCIA A LA TEMPERATURA
TEMPERATURA
TEMPERATURE
VIANDE BOVINE
VIANDE DE VOLAILLE
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Summary:The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-values for E. coli O157:H7 in lowest fat products were lower than in traditional beef and pork products (P 0.05). Overall, higher fat levels in all products resulted in higher D-values. D60 values (min) ranged from 0.45-0.47 in beef, 0.37-0.55 in pork sausage, 0.38-0.55 in chicken and 0.55-0.58 in turkey. D55 and D50 values were respectively longer. Z-values ranged from 4.4-4.8 degrees C. Product composition affected lethality of beat to E. coli O157:H7
Bibliography:Q03
9558025
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1995.tb09838.x