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

• Published in: Food microbiology Vol. 21; no. 5; pp. 493 - 499
• Main Authors: Murphy, R.Y., Beard, B.L., Martin, E.M., Keener, A.E., Osaili, T.
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 01.10.2004; Elsevier
• Subjects: bacterial contamination; Biological and medical sciences; cooking; E. coli O157:H7; equations; Escherichia coli; Escherichia coli O157:H7; food contamination; Food industries; Food microbiology; food pathogens; food safety; Fundamental and applied biological sciences. Psychology; ground beef; ground beef/turkey links; ground turkey meat; heat stress; heat tolerance; heat treatment; inactivation temperature; inoculum; L. monocytogenes; Listeria monocytogenes; Meat and meat product industries; Meat thermal processing; model validation; ovens; pathogen survival; postcook; prediction; Process lethality; processed foods; Salmonella; value-added products; Asia; Turkey; Process lethality; Meat thermal processing; Salmonella; E. coli O157:H7; L. monocytogenes; Escherichia coli; Meat product; Listeria monocytogenes; Bacteria; Air; Beef; Enterobacteriaceae

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...