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Evaluating Lethality of Beef Roast Cooking Treatments against Escherichia coli O157:H7

机译:评估针对O157:H7大肠杆菌的牛肉烤制处理的致死性

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摘要

Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning, and phosphates on E. coli O157:H7 thermotolerance in ground beef, compared E. coli O157:H7 thermotolerance in seasoned roasts and ground beef, and evaluated ground beef-derived D- and z-values for predicting destruction of E. coli O157:H7 in whole-muscle beef cooking. Inoculated seasoned and unseasoned ground beef was heated at constant temperatures of 54.4, 60.0, and 65.5℃ to determine D- and z-values, and E. coli O157:H7 survival was monitored in seasoned ground beef during simulated slow cooking. Inoculated, seasoned whole-muscle beef roasts were slow cooked in a commercial smokehouse, and experimentally determined lethality was compared with predicted process lethality. Adding 5% seasoning significantly decreased E. coli O157:H7 thermotolerance in ground beef at 54.4℃, but not at 60 or 65.5℃. Under nonisothermal conditions, E. coli O157:H7 thermotolerance was greater in seasoned whole-muscle beef than in seasoned ground beef. Meeting U.S. Government (U.S. Department of Agriculture, Food Safety and Inspection Service, 1999, Appendix A) whole-muscle beef cooking guidance, which targets Salmonella destruction, would not ensure s6.5-log CFU/g reduction of E. coli O157:H7 in ground beef systems, but generally ensured &6.5-log CFU/g reduction of this pathogen in seasoned whole-muscle beef. Calculations based on D- and z-values obtained from isothermal ground beef studies increasingly overestimated destruction of E. coli O157:H7 in commercially cooked whole-muscle beef as process severity increased, with a regression line equation of observed reduction = 0.299 (predicted reduction) + 1.4373.
机译:添加的盐,调味料和磷酸盐以及慢速和/或低温烹饪可为全肌肉牛肉赋予理想的特性,但可能会提高大肠杆菌O157:H7的存活率。我们调查了添加的盐,调味料和磷酸盐对绞碎牛肉中大肠杆菌O157:H7耐热性的影响,比较了调味烤肉和碎牛肉中大肠杆菌O157:H7耐热性,并评估了源自绞碎牛肉的D-和z-值预测全肌肉牛肉烹饪过程中大肠杆菌O157:H7的破坏。分别在54.4、60.0和65.5℃的恒定温度下加热接种的调味和未调味的碎牛肉,以确定D值和z值,并在模拟慢煮过程中监测调味碎牛肉中的O157:H7大肠杆菌存活率。在商业熏制室中缓慢接种接种过的调味全肌肉牛肉烤肉,并将实验确定的致死率与预测的过程致死率进行比较。添加5%调味料可显着降低绞碎牛肉在54.4℃下的大肠杆菌O157:H7耐热性,但在60或65.5℃时不会。在非等温条件下,调味的全肌肉牛肉的大肠杆菌O157:H7耐热性要高于调味的碎牛肉。符合美国政府(美国农业,食品安全与检验服务局,1999,附录A)的针对破坏沙门氏菌的全肌肉牛肉烹饪指南,将无法确保将大肠杆菌O157的s6.5 log CFU / g降低:碎牛肉系统中的H7,但通常可以确保调味全肌肉牛肉中的这种病原体减少&log-log CFU / g。基于等温绞细牛肉研究获得的D值和z值的计算结果随着过程严重程度的提高而越来越高估了商业化烹制的全肌肉牛肉中大肠杆菌O157:H7的破坏,观察到的减少量的回归线方程= 0.299(预计减少量) )+ 1.4373。

著录项

  • 来源
    《Journal of food protection》 |2012年第1期|p.48-61|共14页
  • 作者单位

    Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706;

    Wisconsin Department of Agriculture, Trade and Consumer Protection, Division of Food Safety, P.O. Box 8911, Madison, Wisconsin 53708-8911, USA;

    Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
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