Thermal destruction of Escherichia coli O157:H7 in beef and chicken: Determination of D- and z-values

International Journal of Food Microbiology

Volumn 35, Issue 3, 1997, Pages 231-237

  Juneja, Vijay K ^a   Snyder Jr , Oscar P ^b   Manner, Benne S ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Hospitality Inst Technol and Mgmt   (United States)

Author keywords

Beef; Chicken; Escherichia coli O157:H7; Thermal destruction

Indexed keywords

ARTICLE; BACTERICIDAL ACTIVITY; CATTLE; CHICKEN; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD INDUSTRY; FOOD STORAGE; HEAT TOLERANCE; HEATING; MEAT; NONHUMAN; REGRESSION ANALYSIS;

ANALYSIS OF VARIANCE; ANIMALS; CATTLE; CHICKENS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; LINEAR MODELS; MEAT; PROPORTIONAL HAZARDS MODELS; TEMPERATURE;

EID: 0030888781     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01237-8     Document Type: Article

References (23)

1. Ahmed, M.N., Conner, D.E. and Huffman, D.L. (1995) Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60, 606-610.
2. Casolari, A. (1988) Microbial death, In: M.J. Bazin and J.I. Prosser (editors), Physiological Models in Microbiology. CRC Press, Boca Raton, FL. Vol.2, pp. 1-44.
3. Centers for Disease Control and Prevention. (1996) Summary of notifiable diseases. US MMWR 45(12), 249-251.
4. Doyle, M.P. and Schoeni, J.L. (1984) Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis. Appl. Environ. Microbiol. 48, 855-856.
5. Gould, G.W. (1989) Heat-induced injury and inactivation, In: G.W. Gould (editor), Mechanisms of Action of Food Preservation Procedures, Elsevier. New York. pp. 11-42.
6. Hansen, N.H. and Riemann, H. (1963) Factors affecting the heat resistance of non-sporing organisms. J. Appl. Bacteriol. 26, 314-331
7. Jackson, T.C., Hardin, M.D. and Acuff, G.R. (1996) Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. J. Food Protect. 59, 230-237
8. Kamau, D.N., Doores, S. and Pruitt, K.M. (1990) Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Appl. Environ. Microbiol. 56, 2711-2716.
9. Line, J.E., Fain, A.R., Mogan, A.B., Martin, L.M., Lechowich, R.V., Carosella J.M. and Brown, W.L. (1991) Lethality of heat to Escheriacia coli O157:H7: D-value and z-vulue determination in ground beef. J. Food Protect. 54, 762-766.
10. Marriott, N.G., Garcia, R,A., Pullen, J.H. and Lee, D.R. (1980) Effect of thaw conditions on ground beef. J. Food Protect. 43, 180-184.
11. Miller, R.G., Jr. (1981) Simultaneous Statistical Inference, 2nd Edn. Springer-Verlag, New York. pp. 67-70.
12. Ostle, B. and Mensing, R.W. (1975) Statistics in Research, Iowa State University Press, Ames, IA.
13. Ott, T.M., Elbisi, H.M. and Esselen, W.B. (1961) Thermal destruction of Streptococcus faecalis in prepared foods. J. Food Sci. 26, 1-10.
14. Pflug, I.J. and Holcomb, R.G. (1983) In: S.S. Block (editor), Principles of Thermal Destruction of Microorganisms, Disinfection. Sterilization, and Preservation, 3rd Edn, Lea and Febiger, PA. pp. 751-810
15. Pflug, I.J. (1990) Microbiology and engineering of sterilization processes, 7th Edn. Environmental Sterilization Laboratory. Minneapolis, MN.
16. SAS Institute (1989) SAS STAT User's Guide, Ver. 6, 4th Edn, Cary, NC. Vol. 2. pp. 891-996.
17. Stumbo, C.R. (1973) Thermobacteriology in Food Processing, Academic Press, New York.
18. Tomlins, R.I. and Ordal, Z.J. (1976) In: F.A. Skinner and W.B. Hugo (editors). Thermal Injury and Inactivation in Vegetative Bacteria. Inhibition and Inactivation of Vegetative Microbes, Academic Press, New York.
19. Tarr, P.I. (1994) Review of 1993 Escherichia coli O157:H7 outbreak: Western US. Dairy Food Environ. Sanit. 14, 372-373.
20. US Department of Agriculture-Food Safety and Inspection Service (1996a) National beef microbiological baseline data collection program: cows and bulls, Dec. 1993 - Nov. 1994.
21. US Department of Agriculture-Food Safety and Inspection Service (1996b) National federal plant raw ground beef microbiological survey, August 1993-March 1994.
22. Whiting, R.C. (1993) Modeling bacterial survival in unfavorable environments. J. Ind. Microbiol. 12, 240-246.
23. Whiting, R.C. (1995) Microbial modeling in foods. Crit. Rev. Food Sci. Nutr. 35, 467-494.