Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef

Journal of Food Protection

Volumn 70, Issue 3, 2007, Pages 762-765

  Mann, J E ^a   Brashears, M M ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA;

EID: 33947432833     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.3.762     Document Type: Article

References (27)

1. Anonymous. 1977. Minimum cooking requirements for cooked roast beef. Fed. Regist. 42:44217.
2. Anonymous. 1978. Cooking requirements for cooked beef and roast beef. Fed. Regist. 43:30791.
3. Anonymous. 2001. Performance standards for the production of processed meat and poultry products; proposed rule. Fed. Regist. 66: 12590-12636.
4. Arsene, F., T. Tomoyasu, and B. Bukau. 2000. The heat shock response of Escherichia coli. Int. J. Food Microbiol. 55:3-9.
5. Barile, J. C., and J. F. Cone. 1970. Effect of added moisture on the heat resistance of Salmonella anatum in milk chocolate. Appl. Microbiol. 19:177-178.
6. Blankenship, L. C. 1978. Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts. Appl. Environ. Microbiol. 35:1160-1165.
7. Blankenship, L. C., C. E. Davis, and G. J. Magner. 1980. Cooking methods for elimination of Salmonella typhimurium experimental surface contaminant from rare dry-roasted beef roasts. J. Food Sci. 45:270-273.
8. Bunning, V. K., R. G. Crawford, J. T. Tierney, and J. T. Peeler. 1990. Thermotolerance of Listeria monocytogenes and Salmonella typhimurium after sublethal heat shock. Appl. Environ. Microbiol. 56: 3216-3219.
9. Busch, S. V., and C. W. Donnelly. 1992. Development of a repair-enrichment broth for resuscitation of heat-injured Listeria monocytogenes and Listeria innocua. Appl. Environ. Microbiol. 58:14-20.
10. Center for Disease Control. 1976. Salmonella saint-paul in precooked roasts of beef. Morb. Mortal. Wkly. Rep. 25:34-39.
11. Center for Disease Control. 1976. Salmonella bovis-morbificans in pre-cooked roasts of beef. Morb. Mortal. Wkly. Rep. 25:333.
12. Center for Disease Control. 1977. Multi-state outbreak of Salmonella newport transmitted by pre-cooked roasts of beef. Morb. Mortal. Wkly. Rep. 26:277-278.
13. Doyle, M. E., and A. S. Mazzotta. 2000. Review of studies on the thermal resistance of salmonellae. J. Food Prot. 63:779-795.
14. Goodfellow, S. J., and W. L. Brown. 1978. Fate of Salmonella inoculated into beef for cooking. J. Food Prot. 41:598-605.
15. Gould, G. W. 1989. Heat-induced injury and inactivation, p. 11-42. In G. W. Gould (ed.), Mechanisms of action of food preservation procedures. Elsevier Applied Science, London.
16. Kang, D. H., and D. Y. C. Fung. 1999. Thin agar layer method for recovery of heat-injured Listeria monocytogenes. J. Food Prot. 62: 1346-1349.
17. Kang, D. H., and D. Y. C. Fung. 2000. Application of thin agar layer method for recovery of injured Salmonella typhimurium. Int. J. Food Microbiol. 54:127-132.
18. Mathew, F. P., and E. T. Ryser. 2002. Competition of thermally injured Listeria monocytogenes with a mesophilic lactic acid starter culture in milk for various heat treatments. J. Food Prot. 65:643-650.
19. Mead, P. S., L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin, and R. V. Tauxe. 1999. Food-related illness and death in the United States. Emerg. Infect. Dis. 5:607-625.
20. Miller, D. L., J. M. Goepfert, and C. H. Amundson. 1972. Survival of salmonellae and Escherichia coli during the spray drying of various food products. J. Food Sci. 37:828-831.
21. North American Meat Processors. 1997. The meat buyer's guide. North American Meat Processors Association, Reston, Va.
22. 32. Nature 329:348-351.
23. Straus, D. B., W. A. Walter, and C. A. Gross. 1988. Escherichia coli heat shock gene mutants are defective in proteolysis. Genes Dev. 2: 1851-1858.
24. U.S. Department of Agriculture, Food Safety Inspection Service. 1998. Contamination with microorganisms; pathogen reduction performance standards for Salmonella, final rule. Fed. Regist. 63:1800-1802.
25. U.S. Department of Agriculture, Food Safety Inspection Service. 1999. Appendix A: compliance guidelines for meeting lethality performance standards for certain meat and poultry products. Available at: http://www.fsis.usda.gov/ OPPDE/rdad/FRPubs/95-033F/ 95-033F.Appendix%20A.htm. Accessed 16 February 2005.
26. VanCauwenberge, J. E., R. J. Bothast, and W. F. Kwolek. 1981. Thermal inactivation of eight Salmonella serotypes on dry corn flour. Appl. Environ. Microbiol. 42:688-691.
27. Wesche, A. M., B. P. Marks, and E. T. Ryser. 2005. Thermal resistance of heat-, cold- and starvation-injured Salmonella in irradiated comminuted turkey. J. Food Prot. 68:942-948.