| Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. | |
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MedLine Citation:
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PMID: 19439640 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8 degrees C (165 degrees F) or 1.5 or 2.5 h at 82.2 degrees C (180 degrees F) with constant hickory smoking and without addition of humidity. Cooking-drying marinated turkey jerky at 73.8 degrees C (165 degrees F) or 82.2 degrees C (180 degrees F) resulted in a >or= 7.1 log(10) cfu/strip reduction of all 3 pathogens. For nonmarinated jerky strips that were inoculated with E. coli O157:H7 or L. monocytogenes and cooked-dried at 82.2 degrees C (180 degrees F), a reduction of >or= 7.4 log(10) cfu/strip was observed, whereas for strips that were inoculated with Salmonella, a reduction of >or= 6.8 log(10) cfu/strip was observed. Cooking-drying nonmarinated turkey breast strips at 73.8 degrees C (165 degrees F) for 3.5 h resulted in a reduction of ca. 7.1 to 7.6 log(10) cfu/strip for all 3 pathogens, whereas for strips that were cooked-dried for 2.5 h, a reduction of ca. 5.4 to 6.2 log(10) cfu/strip was observed. Only marinated turkey jerky that was cooked-dried for 3.5 h at 73.8 degrees C (165 degrees F) satisfied the USDA-FSIS standard of identity (moisture: protein <or= 0.75:1.0) or shelf-stability (water activity of <or= 0.80), or both, requirements for jerky. |
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Authors:
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A C S Porto-Fett; J E Call; C-A Hwang; V Juneja; S Ingham; B Ingham; J B Luchansky |
Publication Detail:
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Type: Journal Article; Validation Studies |
Journal Detail:
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Title: Poultry science Volume: 88 ISSN: 0032-5791 ISO Abbreviation: Poult. Sci. Publication Date: 2009 Jun |
Date Detail:
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Created Date: 2009-05-14 Completed Date: 2009-08-04 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0401150 Medline TA: Poult Sci Country: United States |
Other Details:
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Languages: eng Pagination: 1275-81 Citation Subset: IM |
Affiliation:
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USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Colony Count, Microbial Escherichia coli O157 / growth & development* Food Handling / methods* Food Microbiology* Food-Processing Industry / methods Listeria monocytogenes / growth & development* Muscle, Skeletal / microbiology Poultry Products / microbiology* Salmonella typhimurium / growth & development* Turkeys |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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