Thermal inactivation kinetics of Salmonella and Listeria in g round chicken breast meat and liquid medium

Journal of Food Science

Volumn 65, Issue 4, 2000, Pages 706-710

  Murphy, R Y ^a   Marks, B P ^b   Johnson, E R ^a   Johnson, M G ^c  

^a 3202 Bell Engineering Center   (United States)

^b Michigan State University   (United States)

^c NONE

Author keywords

Bacteria; Cooking; Lethality; Modeling; Poultry

Indexed keywords

AGAR; CULTURE MEDIUM; CULTURE VESSEL; KINETICS; MEAT; MODEL; PEPTONE; SEROTYPE; TEMPERATURE; THERMAL INACTIVATION;

ARRHENIUS; LISTERIA; SALMONELLA;

EID: 0033865224     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16076.x     Document Type: Article

References (34)

1. Ababouch LH, Grimit L, Eddafry R, Busta FF. 1995. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils. J. Appl. Bacteriol. 78: 669-676.
2. th edition. Arlington, Va. Association of Agricultural Chemists, Chapter 5.
3. Angelotti R, Foter MJ, Lewis KH. 1960. Time-temperature effects on salmonellae in foods. II. Behavior at warm holding temperatures. Thermal-death-time studies. U.S. Dept. of Health, Education, and Welfare, Public Health Service, Report F60-5, Cincinnati, OH. Cited in Veeramuthu GJ, Price JF, Davis CE, Booren AM, Smith DM. 1998. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. J. Food Protect. 61:171-175.
4. Angelotti R, Foter MJ, Lewis KH. 1960. Time-temperature effects on salmonellae in foods. II. Behavior at warm holding temperatures. Thermal-death-time studies. U.S. Dept. of Health, Education, and Welfare, Public Health Service, Report F60-5, Cincinnati, OH. Cited in Veeramuthu GJ, Price JF, Davis CE, Booren AM, Smith DM. 1998. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. J. Food Protect. 61:171-175.
5. Annous BA., Kozempel MF. 1998. Influence of growth medium on thermal resistance of Pediococcus sp. NHRL B-2354 (Formerly Micrococcus freudenreichii) in liquid foods. J. Food Protect. 61:578-581.
6. Bell RG, DeLacy KM. 1984. Heat injury and recovery of Streptococcus faecium associated with the souring of club-packed lunchen meat. J. Appl. Bacteriol. 57:229-236.
7. Brown WL. 1991. Designing Listeria monocytogenes thermal inactivation studies for extended shelf-life refrigerated foods. Food Technol. 45:152-153.
8. Cole MB, Davies KW, Munro G, Holyoak CD, and Kilsby DC. 1993. A vitalistic model to describe the thermal inactivation of Listeria monocytogenes. J. Ind. Microbiol. 12:232-239.
9. Fain AR Jr, Line JE, Moran AB, Martin LM, Lechowich RV, Carosella JM, Brown WL. 1991. Lethality of heat to Listeria monocytogenes Scott A: D-value and z-value determinations in ground beef and turkey. J. Food Protect. 54:756-761.
10. Fairchild TM, Foegeding PM. 1993. A proposed nonpathogenic biological indicator for thermal inactivation of Listeria monocytogenes. Appl. Envir. Microbiology. 59:1247-1250.
11. [FSIS] U.S. Food Safety and Inspection Service. 1999. Performance standards for the production of certain meat and poultry products. Fed. Reg. 64(3):732-749.
12. Foegeding PM, Stanley NW. 1991. Listeria innocua transformed with an antibiotic resistance plasmid as a thermal-resistance indicator for Listeria monocytogenes. J. Food Protect. 54:519-523.
13. Fu A, Sebranek JG, Murano EA. 1995a. Survival of Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef. J. Food Sci. 60:972-977.
14. Fu, A, Sebranek JG, Murano EA. 1995b. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. J. Food Sci. 60:1001-1005,1008.
15. Ghazala S, Coxworthy D, Alkanani T. 1995. Thermal kinetics of Streptococcus faecium in nutrient broth/sous vide products under pasteurization conditions. J. Food Process Preserv. 19:243-257.
16. Goodfellow SJ, Brown WL. 1978. Fate of Salmonella inoculated into beef for cooking. J. Food Protect. 41:594-598, 605.
17. Heddleson RA, Doores S, Anatheswaran RC, Kuhn GD, Mast MG. 1991. Survival of Salmonella species heated by microwave energy in a liquid menstruum containing food components. J. Food Protect. 54:637-642.
18. th edition. Arlington, Va.: Association of Agricultural Chemists, p 10.01-13.
19. Kim K, Murano EA, Olson DG. 1994. Heating and storge conditions affect survival and recovery of Listeria monocytogenes in ground pork. J. Food Sci. 59:30-32, 59.
20. Kornacki JL, Marth EH. 1993. Thermal inactivation of Salmonella senftenberg and Micrococcus freudenreichii in retentates from ultrafiltered milks. Lebensm.-Wiss.Technol. 26:21-27.
21. Kotrola JS, Conner DE. 1997. Heat inactivation of Escherichia coli O157:H7 in turkey meat as affected by sodium chloride, sodium lactate, polyphosphate, and fat content. J. Food Protect. 60:898-902.
22. Line JE, Fain AR Jr, Moran AB, Martin LM, Lechowich RV, Carosella JM, Brown WL. 1991. Lethality of heat to Escherichia coli 0157:H7:D-value and z-value determinations in ground beef. J. Food Protect. 54:762-766.
23. Liu F, Ang CYW, Huang, Y.W, Toledo RT. 1997. Fat and water composition affects residual catalatic activity in chicken breast heated to specific end-point temperatures. J. Food Sci. 62:66-374,378.
24. Manu-Tawiah W, Myers DJ, Olson DG, Molins RA. 1993. Survival and growth of Listeria monocytogenese and Yersinia enterocolitica in pork chops packaged under modified gas atmospheres. J. Food Sci. 58:475-479.
25. Membré JM, Thurette J, Catteau M. 1997. Modeling the growth, survival, and death of Listeria monocytogenes. J. Appl. Microbiol. 82:345-350.
26. Moody V, Smerage G, Teixeil A, Foegeding P, Lindsay J. 1998. Estimating thermal inactivation kinetics of microorganisms from a continuous dynamic thermal treatment process. Presentation 70-11. IFT Annual Meeting Book of Abstracts; 1998 June 20-24, Chicago, Ill. Institute of Food Technologists. p 176. Abstract nr 70-11.
27. Murphy RY, Marks BP, Johnson ER, Johnson MG. 1999. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. J. Food Protect. 62:980-985.
28. Nychas GJE, Tassou CC. 1996. Growth/survival of Salmonella enteritidis on fresh poultry and fish stored under vacuum or modified atomosphere. Lett. Appl. Microbiol. 23: 115-119.
29. Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith D M. 1997. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and Enzymes with potential as time-temperature indicators in ground beef. J. Food Protect. 60:471-475.
30. Pruitt KM, Kamau DN. 1993. Mathematical models of bacterial growth, inhibition and death under combined stress conditions. J. Ind. Microbiol. 12:221-231.
31. Rodriguez-Estrada MT, Penazzi G, Caboni MF, Bertacco G, Lercker G. 1997. Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45:365-375.
32. Smith MG. 1995. Survival of E. coli and Salmonella after chilling and freezing in liquid media. J Food Sci. 60:509-512.
33. Stephens PJ, Cole MB, Jones MV. 1994. Effect of heating on the thermal inactivation of Listeria monocytogenes. J. Appl. Bacteriol. 77:702-708.
34. Veeramuthu GJ, Price JF, Davis CE, Booren AM, Smith DM. 1998. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat. J. Food Protect. 61:171-175.