ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Thermal inactivation D (decimal reduction time at a certain heating temperature) values of Escherichia coli O157:H7 at 55 °C to 70 °C were 21.36 to 0.031 min in raw franks and 24.91 to 0.038 min in fully cooked franks. Although statistically significant differences were found on the D values of E. coli O157:H7 between raw and fully cooked franks, the z value of E. coli O157:H7 in raw franks (5.07 °C) and fully cooked franks (5.08 °C) was not significantly different. The obtained D and z values were used to validate the process lethality of the pathogen in the raw franks that were processed according to a multistage cooking/cooling schedule or in the fully cooked franks that were pasteurized in-packages via steam. In this study, the calculated process lethality for both the cooking (process lethality = 254 min) and post-cook pasteurization (process lethality = 39 min) processes was far greater than the processing time that was needed for achieving a 7D reduction of E. coli O157:H7 during cooking and post-cook pasteurization of the franks.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb06350.x
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