Thermal Inactivation of Salmonella Serotypes in Red Meat as Affected by Fat Content

Thermal Inactivation of Salmonella Serotypes in Red Meat as Affected by Fat Content Survival curves of a cocktail of eight serotypes of Salmonella in ground beef and pork meat of different levels of fat (4% to 28%), at temperatures that ranged from 58°C to 65°C, were examined. Asymptotic D-values (D-values for large times) and initial D-values (D-values for small times, near zero) were estimated by identifying regions where the survival curves were linear, and performing linear regressions on data within the identified regions. The initial lag D-values increase with increasing fat levels for both beef and pork. The relationship of the asymptotic D-values with fat levels and temperature is complex, and definitive conclusions could not be made. It appears that, for ground beef, asymptotic D-values increase with increasing fat levels, but this was not the case for ground pork. The shapes of the survival curves were concave, convex, and sigmoidal, and depended upon the temperature, where for the lower temperatures studied (58°C and 60°C) the curves exhibited tailing. The Gompertz function was found to provide a good fit to the data over the range of temperatures and fat levels studied. These results, particularly for beef, suggest the importance of determining the shape of the survival curves (concave, convex or sigmoidal) when estimating times needed to obtain an adequate margin of safety for thermal processes of red meat. Quantitative Microbiology Springer Journals

Thermal Inactivation of Salmonella Serotypes in Red Meat as Affected by Fat Content

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Kluwer Academic Publishers
Copyright © 2000 by Kluwer Academic Publishers
Environment; Environmental Engineering/Biotechnology
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