Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product

Food Research International

Volumn 36, Issue 7, 2003, Pages 703-712

  Oteiza, Juan M ^a   Giannuzzi, Leda ^a   Califano, Alicia N ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Blood link sausage; Escherichia coli O157:H7; Morcilla; Thermal resistance

Indexed keywords

MICROORGANISMS; NUTRITION; OILS AND FATS; YEAST;

THERMAL INACTIVATION;

ESCHERICHIA COLI;

BACILLUS CEREUS; ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 0037524290     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00050-4     Document Type: Article

References (29)

1. Ahmed, M. N., Conner, D. E., & Huffman, D. L. (1995). Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. Journal of Food Science, 60, 606-610.
2. AOAC. (1984). Official methods of analysis (14th ed.). Washington DC: Association of Official Analytical Chemist.
3. Belongia, E. A., MacDonald, K. L., Parham, G. L., White, K. E., Korlath, M. N., Lobato, S. M., Strand, S. M., Kasale, K. A., & Osterholm, M. T. (1991). An outbreak of Escherichia coli O157:H7 colitis associated with consumption of precooked meat patties. Journal Infection Disease, 164, 338-343.
4. Chinen, I., Tanaro, J. D., Miliwebsky, E., Lound, L. H., Chillemi, G., Ledri, S., Baschkier, A., Scarpin, M., Manfredi, E., & Rivas, M. (2001). Isolation and characterization of Escherichia coli O157:H7 from retail meats in Argentina. Journal of Food Protection, 64, 1346-1351.
5. Czechowicz, S. M., Santos, O., & Zottola, E. A. (1996). Recovery of thermally-stresses Escherichia coli O157:H7 by media supplemented with pyruvate. International Journal of Microbiology, 33, 275-284.
6. Doyle, M. P. (1991). Escherichia coli O157:H7 and its significance in foods. International Journal of Food Microbiology, 12, 289-302.
7. Doyle, M. P., & Schoeni, J. L. (1987). Isolation of Escherichia coli O157:H7 from retail fresh meats and poultry. Applied Environmental Microbiology, 53, 2394-2396.
8. Goodfellow, S. J., & Brown, W. L. (1987). Fate of Salmonella inoculated into beef for cooking. Journal of Food Protection, 41, 594-605.
9. Heuvelink, A. E., van der Kar, N. C. A. J., Meis, J. F. G. M., Monnens, L. A. H., & Melchers, W. J. G. (1995). Occurrence and survival of verocytotoxin-producing Escherichia coli O157 in meats obtained from retail outlets in The Netherlands. Journal of Food Protection, 62, 1115-1121.
10. Himmelblaum, D. M. (1970). Process analysis by statistical methods. New York: John Wiley and Sons.
11. Huang, I. D., Yousef, A. E., Marth, E. H., & Matthews, M. E. (1992). Thermal inactivation of Listeria monocytogenes in chiken gravy. Journal of Food Protection, 55, 492-496.
12. Juneja, V. K., & Marmer, B. S. (1999). Lethality of heat to Escherichia coli O157:H7: D-value and z-value determinations in turkey, lamb and pork. Food Research International, 32, 23-28.
13. Juneja, V. K., Marmer, B. S., & Eblen, B. S. (1999). Predictive model for the combined effect of temperature, pH, sodium chloride,and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7. Journal of Food Safety, 19, 147-160.
14. Juneja, V. K., Snyder, O. P. Jr., & Marmer, B. S. (1997). Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values. International Journal of Food Microbiology, 35, 231-237.
15. Kotrola, J. S., & Conner, D. E. (1997). Heat inactivation of Escherichia coli O157:H7 in turkey meat as affected by sodium chloride, sodium lactate, polyphosphate, and fat content. Journal of Food Protection, 60, 898-902.
16. Lenovich, L. M. (1987). Survival and death of micro-organisms influenced by water activity. In L. B. Rockland, & L. R. Beuchat (Eds.), Water activity: theory and applications to food (pp. 119-136). New York: Marcel Dekker Inc.
17. Line, J. E., Fain, A. R., Mogan, A. B., Martin, L. M., Lechwich, R. V., Carosella, J. M., & Brown, W. L. (1991). Lethality of heat to Escherichia coli O157:H7: D-value and z-value determination in ground beef. Journal of Food Protection, 54, 762-766.
18. Mac Faddin, J. F. (1979). Biochemical test for identification of medical bacteria. Baltimore: The Williams & Wilkins Company.
19. Miliwebsky, E. S., Balbi, L., Gómez, D., Wainsztein, R., Cueto Rua, M., Roldan, C., Calleti, M., Leardini, A., Baschkier, A., Chillemi, G. M., & Rivas, M. (1999). Síndrome urémico hemolítico en niños de Argentina: asociación por infección con Escherichia coli productor de toxina shiga. Bioquímica y Patología Clínica, 63, 113-120.
20. Murano, E. E., & Pierson, M. D. (1992). Effect of shock and growth atmosphere on the heat resistance of Escherichia coli O157:H7. Journal of Food Protection, 55, 171-175.
21. AL in Bergey's. In N. R. Krieg, & J. G. Holt (Eds.), Manual of systematic bacteriology, vol 1 (pp. 420-423). Baltimore: The Williams & Wilkins Company.
22. Orta-Ramírez, A., Price, J. F., Hsu, Y., Veeramuth, G. J., CherryMerrit, J. S., & Smith, D. M. (1997). Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef. Journal of Food Protection, 60, 471-475.
23. Oteiza, J. M., Giannuzzi, L., & Califano, A. (2001). Letalidad térmica de Escherichia coli aislada de productos cárneos y E. coli O157:H7. La Alimentación Latinoamericana, 123, 51-53.
24. Reichart, O., & Mohacsi-Farkas, C. (1994). Mathematical modeling of the combined effect of water activity, pH and redox potential on the heat destruction. International Journal of Food Microbiology, 24, 103-112.
25. Riley, L. W. (1987). The epidemiologic, clinical, and microbiologic features of haemorragic colitis. Annual Review of Microbiology, 41, 383-407.
26. Singh, R. P., & Heldman, D. R. (1993). Introduction to food engineering. Orlando: Academic Press Inc.
27. Swerdlow, D. L., Woodcuff, B. A., Brady, R. C., Griffin, P. M., Tippen, S., Donnell, H. D. Jr., Geldreich, E., Payne, B. T., Meyer Jr., A., Wells, J. G., Greene, K. D., Bright, M., Bean, N. H., & Blake, P. A. (1992). A waterborne outbreak in Missouri of E. coli O157:H7 as associated with bloody diarrhea and death. American International Medicine, 117, 812-819.
28. Van Boekel, M. A. J. S. (1996). Statistical aspects of kinetic modeling for food science problems. Journal of Food Science, 61, 477-485.
29. Voyer, L. (1998). Síndrome urémico hemolítico, clínica, epidemiología y hábitos alimentarios en Argentina. In Enfermedades transmisibles por alimentos: su importancia en la industria y la Salud Pública (pp. 84-100). Buenos Aires: Academia Nacional de Agronomía y Veterinaria.