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Thermal inactivation of Salmonella spp. in pork burger patties

Citation

Gurman, PM and Ross, T and Holds, GL and Jarrett, RG and Kiermeier, A, Thermal inactivation of Salmonella spp. in pork burger patties, International Journal of Food Microbiology, 219 pp. 12-21. ISSN 0168-1605 (2016) [Refereed Article]

Copyright Statement

Crown Copyright 2015 Published by Elsevier B.V.

DOI: doi:10.1016/j.ijfoodmicro.2015.11.014

Abstract

Predictive models, to estimate the reduction in Escherichia coli O157:H7 concentration in beef burgers, have been developed to inform risk management decisions; no analogous model exists for Salmonella spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with Salmonella spp. (Salmonella 4,[5],12,i:-, Salmonella Senftenberg and Salmonella Typhimurium) and formed into pork burger patties. Patties were cooked on an electric skillet (to imitate home cooking) to one of seven internal temperatures (46, 49, 52, 55, 58, 61, 64C) and Salmonella enumerated. A generalised linear logistic regression model was used to develop a predictive model for the Salmonella concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, Salmonella survival will be decreased by −0.2407log10 CFU/g for a 1C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63C. The fat content influenced the rate of Salmonella inactivation (P=0.043), with Salmonella survival increasing as fat content increased, though this effect became negligible as the temperature approached 62C. Fat content increased the time required for patties to achieve a specified internal temperature (P=0.0106 and 0.0309 for linear and quadratic terms respectively), indicating that reduced fat pork mince may reduce the risk of salmonellosis from consumption of pork burgers. Salmonella serovar did not significantly affect the model intercepts (P=0.86) or slopes (P=0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in Salmonella in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk.

Item Details

Item Type:Refereed Article
Keywords:salmonella, pork, risk
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Gurman, PM (Mr Phillip Gurman)
Author:Ross, T (Associate Professor Tom Ross)
ID Code:110142
Year Published:2016
Deposited By:TIA - Research Institute
Deposited On:2016-07-14
Last Modified:2017-06-08
Downloads:0

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