Survival of escherichia coli, staphylococcus aureus and salmonella enteritidis in frozen chicken hamburger

Journal of Muscle Foods

Volumn 20, Issue 4, 2009, Pages 478-488

  Casarin, Letícia Sopeña ^a   Tondo, Eduardo César ^a   Klein, Manuela Poletto ^a   Brandelli, Adriano ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 70350137103     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00162.x     Document Type: Article

References (30)

1. ARCHER, D.L. 2004. Freezing: An underutilized food safety technology? Int. J. Food Microbiol. 90, 127-138.
2. ARTHEY, D. 1995. Freezing of vegetables and fruits. In Frozen Food Technology (C.P. Mallett, ed.) pp. 237-269, Blackie Academic and Professional, London, UK.
3. ASTORGA, M.A., CAPITA, R., CALLEJA, C.A., MORENO, B. and FERNÁNDEZ, M.C.G. 2002. Microbiological quality of retail chicken by-products in Spain. Meat Sci. 62, 45-50.
4. BAEUMLER, A.J., HARGIS, B.M. and TSOLIS, R.M. 2000. Tracing the origins of Salmonella outbreaks. Science 287, 50-52.
5. BELL, B.P., GOLDOFT, M., GRIFFIN, P.M., DAVIS, M.A., GORDON, D.C., TARR, P.I., BARTLESON, C.A., LEWIS, J.H. and BARRETT, J.G. 1994. A multistate outbreak of Escherichia coli O157:H7-associated bloody diarrhea and hemolytic uremic syndrome from hamburgers. The Washington experience. J Am. Med. Assoc. 272, 1349-1353.
6. CAPITA, R., ASTORGA, M.A., CALLEJA, C.A., MORENO, B. and FERNANDEZ, M.C.G. 2003. Occurrence of salmonellae in retail chicken carcasses and their products in Spain. Int. J. Food Microbiol. 81, 169-173.
7. CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC). 1994. Escherichia coli O157:H7 outbreak linked to home-cooked hamburger - California, July 1993. Morb. Mortal. Wkly. Rep. 43, 213-216.
8. CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC). 1995. Outbreak of Salmonella serotype Typhimurium infection associated with eating raw ground beef - Wisconsin, December 1995. Morb. Mortal. Wkly. Rep. 44, 905-908.
9. CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC). 1997. Escherichia coli O157:H7 infections associated with eating a nationally distributed commercial brand of frozen ground beef patties and burgers - Colorado. Morb. Mortal. Wkly. Rep. 46, 777-778.
10. CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC). 2002. 2002 Foodborne Outbreaks Bacterial. foodborneoutbreaks/us-outb/fbo2002/2002linelist.pdf (accessed January 10, 2005).
11. 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.
12. DUFRENE, J., RITMEESTER, W., DELFGOU-VAN ASCH, E., LEUSDEN, F. and JONGE, R. 2001. Quantification of the contamination of chicken and chicken products in the Netherlands with Salmonella and Campylobacter. J. Food Prot. 64, 538-541.
13. DYKES, G.A. and MOORHEAD, S.M. 2001. Survival of three Salmonella serotypes on beef trimmings during simulated commercial freezing and frozen storage. J. Food Safety 21, 85-94.
14. ESCARTIN, E.F., LOZANO, J.S. and GARCIA, O.R. 2000. Quantitative survival of native Salmonella serovars during storage of frozen raw pork.Int. J. Food Microbiol. 54, 19-25.
15. FOODAND DRUG ADMINISTRATION (FDA). 1992. Bacteriological Analytical Manual, 7th Ed., p. 529, AOAC, Arlington, MA.
16. FORSYTHE, S.J. 2000. The Microbiology of Safe Food, p. 412, Blackwell Science, London, UK.
17. GEIMBA, M.P., TONDO, E.C., OLIVEIRA, F.A., CANAL, C.W. and BRANDELLI, A. 2004. Serological characterization and prevalence of spvR genes in Salmonella sp. isolated from foods involved in foodborne outbreaks occurred in Rio Grande do Sul, South of Brazil. J. Food Prot. 67, 1229-1233.
18. GEORGALA, D.L. and HURST, A. 1963. The survival of food poisoning bacteria in frozen foods. J. Appl. Bacteriol. 26, 346-358.
19. INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (ICMSF). 1996. Microbiological Specifications of Food Pathogens, Microrganisms in Foods, p. 223, Blackie Academic & Professional, London, UK.
20. LUND, B.M. 2000. Freezing. In The Microbiological Safety and Quality of Food (B.M. Lund, T.C. Baird Parker and G.W. Gould, eds.) pp. 122-145, Aspen Publishers, Gaithersburg, MD.
21. MILES, A.A.L. and MISRA, S.S. 1938. The estimation of bactericidal power of blood. J. Hyg. 38, 732-749.
22. MODI, V.K., SACHINDRA, N.M., SATHISHA, A.D., MAHENDRAKAR, N.S. and NARASIMHA, R.D. 2006. Changes in quality of chicken curry during frozen storage. J. Muscle Foods 17, 141-154.
23. PANOFF, J.M., THAMMAVONGS, B., GUÉNGUEN, M. and BOUTIBONNES, P. 1998. Cold stress response in mesophilic bacteria. Cryobiology 36, 75-83.
24. RAJ, H. and LISTON, J. 1961. Survival of bacteria of public health significance in frozen sea foods. Food Technol. 15, 429-434.
25. RAY, B. and JOHNSON, C. 1984. Survival and growth of freeze-stressed Campylobacter jejuni cells in selective media. J. Food Safety 6, 183-195.
26. SAGE, J.R. and INGHAM, S.C. 1998. Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties. J. Food Prot. 61, 1181-1183.
27. SEMANCHEK, J.J. and GOLDEN, D.A. 1998. Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid and freezing. J. Food Prot. 61, 395-401.
28. SHERIDAN, J.J. 1982. Survival of Salmonella Kentucky in frozen minced pork, beef and lamb. Int. J. Food. Sci. Tecnol. 6, 177-181.
29. SHERIDAN, J.J. 1997. The effect of freezing survival of pathogens in different meat types and the effect of varying lean fat ratios. Hygiene Review. http://www.sofht.co.uk/isfh/irish-97.freezing.htm (accessed February 17, 2003).
30. SPECK, M. and RAY, B. 1977. Effects of freezing and storage on microorganisms in frozen foods: A review. J. Food Prot. 40, 333-336.