HEAT-RESISTANCE OF ESCHERICHIA-COLI O157H7 IN MEAT AND POULTRY AS AFFECTED BY PRODUCT COMPOSITION

被引：141

作者：

AHMED, NM

CONNER, DE

HUFFMAN, DL

机构：

[1] AUBURN UNIV, ALABAMA AGR EXPT STN, INST FOOD TECHNOL, DEPT POULTRY SCI, AUBURN, AL 36849 USA

[2] AUBURN UNIV, ALABAMA AGR EXPT STN, INST FOOD TECHNOL, DEPT ANIM & DAIRY SCI, AUBURN, AL 36849 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

MEAT; POULTRY; ESCHERICHIA-COLI; FAT CONTENT; THERMAL DEATH;

D O I：

10.1111/j.1365-2621.1995.tb09838.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% acid 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 O157: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. D-60 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. D-55 and D-50 values were respectively longer. Z-values ranged from 4.4-4.8 degrees C. Product composition affected lethality of heat to E. coli O157:H7.

引用

页码：606 / 610

页数：5

共 33 条

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