Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Authors

  • T. M. Osaili,

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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  • C. L. Griffis,

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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  • E. M. Martin,

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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  • B. L. Beard,

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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  • A. E. Keener,

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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  • J. A. Marcy

    1. Author Osaili is with Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, Irbid, Jordan. Authors Griffis, Martin, Beard, and Keener are with Dept. of Biological and Agricultural Engineering, Univ. of Arkansas, Fayetteville, AR 72701. Author Marcy is with Dept. of Poultry Science, Univ. of Arkansas, Fayetteville, AR 72701. Direct inquires to author Griffis (E-mail: clg@uark.edu).
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Abstract

ABSTRACT:  Decimal reduction times (D-values) and thermal resistance constants (z-values) for 3 foodborne pathogenic bacteria in formulated ready-to-eat breaded pork patties were determined with thermal inactivation studies. Meat samples, inoculated with Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes cultures or uninoculated controls, were packaged in sterile bags, immersed in circulated water bath, and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 °C for different durations of time. The D- and z-values were determined by using a linear regression model. Average calculated D-values for E. coli O157:H7, Salmonella, and L. monocytogenes at a temperature range of 55 to 70 °C were 32.11 to 0.08 min, 69.48 to 0.29 min, and 150.46 to 0.43 min, respectively. Calculated z-values for E. coli O157:H7, Salmonella, and L. monocytogenes were 5.4, 6.2, and 5.9 °C, respectively. The results of this study will be useful to food processors to validate thermal lethality of the studied foodborne pathogens in ready-to-eat breaded pork patties.

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