Document Detail


Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.
MedLine Citation:
PMID:  22004824     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) has a specific lethality performance standard for ready-to-eat products. To assist meat processing establishments in meeting the performance standard, USDA-FSIS developed Appendix A, which provides guidelines for cooking temperatures, times, and relative humidity. This project determined whether the USDA-FSIS performance standards for lethality were met when using parameters other than those identified in Appendix A to cook large hams and beef inside rounds. The effects of alternative lethality parameters on the reduction of Salmonella Typhimurium and coliforms and on the toxin production of Staphylococcus aureus were evaluated. Large (9- to 12-kg) cured bone-in hams (n = 80) and large (8- to 13-kg) uncured beef inside rounds (n = 80) were used in this study. The products were subjected to 1 of 10 treatments defined by combinations of final internal product temperatures (48.9, 54.4, 60.0, 65.6, or 71.1°C) and batch oven relative humidities (50 or 90 % ). For all treatments, at least a 6.5-log reduction in Salmonella Typhimurium was achieved. The coliform counts were also substantially reduced for both hams and rounds. Across all treatments for both products, S. aureus toxin production was not detected. The relative humidity did not alter the lethality effectiveness for any of the treatments. The final internal temperatures and relative humidity combinations used in this project achieved the lethality performance standard established by USDA-FSIS for fully cooked, ready-to-eat products.
Authors:
A N Haneklaus; K B Harris; M P Cuervo; O I Ilhak; L M Lucia; A Castillo; M D Hardin; W N Osburn; J W Savell
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Publication Detail:
Type:  Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  74     ISSN:  1944-9097     ISO Abbreviation:  J. Food Prot.     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-10-18     Completed Date:  2011-12-12     Revised Date:  2012-05-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1741-5     Citation Subset:  IM    
Affiliation:
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Colony Count, Microbial
Consumer Product Safety*
Cooking / methods*,  standards
Enterobacteriaceae / growth & development
Food Inspection
Food Microbiology
Food-Processing Industry / standards*
Humans
Humidity
Meat Products / microbiology*,  standards
Risk Assessment
Salmonella typhimurium / growth & development
Species Specificity
Staphylococcus aureus / growth & development
Swine
Temperature
Time Factors
United States
United States Department of Agriculture
Comments/Corrections
Comment In:
J Food Prot. 2012 Apr;75(4):629-30; author reply 629-30   [PMID:  22488048 ]

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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