Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition |
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| Authors: | NAHED M. AHMED DONALD E. CONNER DALE L. HUFFMAN |
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| Affiliation: | Authors Conner and Huffman are with the Dept. of Poultry Science and Dept. of Animal &Dairy Science, Auburn Univ. Alabama Agricultural Experiment Station, Food Technology Institute, Auburn, AL 36849–5416.;Author Ahmed, formerly with the Dept. of Poultry Science, is now with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72703. Address inquiries to Dr. D.E. Conner. |
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| Abstract: | ![]()
The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D-values. D60 values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D55 and D50 values were respectively longer. Z-values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7. |
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| Keywords: | meat poultry E. coli fat content thermal death |
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