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Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling
The aim of the study was to investigate the safe cooking parameters to eliminate E.coli O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 ± 1 log cfu/g with a cocktail of 5 strains of E.coli O...
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Published in: | Journal of food science and technology 2023-06, Vol.60 (6), p.1731-1737 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
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Summary: | The aim of the study was to investigate the safe cooking parameters to eliminate
E.coli
O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 ± 1 log cfu/g with a cocktail of 5 strains of
E.coli
O157:H7. The meatballs were prepared with different ingredients and seasonings depending on the type (kasap or İnegöl). The cooking experiments were conducted on a grill, at two different temperatures, 170 and 180 °C. Results show that, in order to achieve ≥ 5 log destruction of
E.coli
O157:H7 in Kasap and İnegöl meatballs cooked at 170 °C, the internal temperature should reach to 85 °C. On the other hand, when the meatballs were grilled at 180 °C, 5 log reductions were achieved by cooking the meatballs to an internal temperature of 80 °C for Kasap meatballs and 85 °C for İnegöl meatballs. Differences in the meatball formulation and shape affected the thermal destruction of
E.coli
O157:H7. Measuring of the grill temperature and core temperature of meatballs during cooking and reaching the target temperatures for each type of meatball would help prevent Shiga toxin-producing
E.coli
(STEC) infections in public eating establishments. |
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ISSN: | 0022-1155 0975-8402 |
DOI: | 10.1007/s13197-023-05710-6 |