Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef

The USDA has established processing schedules for beef products based on the destruction of pathogens. Several enzymes have been suggested as potential indicators of heat processing. However, no relationship between the inactivation rates of these enzymes and those of pathogenic microorganisms has b...

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Bibliographic Details
Published in:Journal of food protection 1997-05, Vol.60 (5), p.471-475
Main Authors: Orta-Ramirez, A. (Michigan State University, East Lansing.), Price, J.F, Hsu, Y.C, Veeramuthu, G.J, Cherry-Merritt, J.S, Smith, D.M
Format: Article
Language:English
Subjects:
BEEF
Biological and medical sciences
CARNE DE RES
ESCHERICHIA COLI
Food industries
FOOD SAFETY
Fundamental and applied biological sciences. Psychology
HEAT TREATMENT
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
Meat and meat product industries
SALMONELLA
Salmonella senftenberg
THERMAL DEATH TIME
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE BOVINE
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Summary:The USDA has established processing schedules for beef products based on the destruction of pathogens. Several enzymes have been suggested as potential indicators of heat processing. However, no relationship between the inactivation rates of these enzymes and those of pathogenic microorganisms has been determined. Our objective was to compare the thermal inactivation of Escherichia coli O157:H7 and Salmonella senftenberg to those of endogenous muscle proteins. Inoculated and noninoculated ground beef samples were heated at four temperatures for predetermined intervals of time in thermal-death-time studies. Bacterial counts were determined and enzymes were assayed for residual activity. The D values for E. coli O157:H7 were 46.10, 6.44, 0.43, and 0.12 min at 53, 58, 63, and 68 degrees C, respectively, with a zeta value of 5.60 degrees C. The D values for S. senftenberg were 53.00, 15.17, 2.08, and 0.22 min at 53, 58, 63, and 68 degrees C, respectively, with a zeta value of 6.24 degrees C. Apparent D values at 53, 58, 63, and 68 degrees C were 352.93, 26.31, 5.56, and 3.33 min for acid phosphatase; 6968.64, 543.48, 19.61, and 1.40 min for lactate dehydrogenase; and 3870.97, 2678.59, 769.23, and 42.92 min for peroxidase; with zeta values of 7.41, 3.99, and 7.80 degrees C, respectively. Apparent D values at 53, 58, 63, and 66 degrees C were 325.03, 60.07, 3.07, and 1.34 min for phosphoglycerate mutase; 606.72, 89.86, 4.40, and 1.28 min for glyceraldehyde-3-phosphate dehydrogenase; and 153.06, 20.13, 2.25, and 0.74 min for triose phosphate isomerase; with zeta values of 5.18, 4.71, and 5.56 degrees C, respectively. The temperature dependence of triose phosphate isomerase was similar to those of both E. coli O157:H7 and S. senftenberg, suggesting that this enzyme could be used as an endogenous time-temperature indicator in beef products
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.5.471