Predictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contents

Title
Predictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contents
Publication Date
2015-11-11
Author(s)
Gurman, Phillip
( author )
OrcID: https://orcid.org/0000-0002-4375-115X
Email: pgurman@une.edu.au
UNE Id une-id:pgurman
Holds, G
Jarrett, R G
Ross, T
Kiermeier, A
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
CSIRO Publishing
Place of publication
Australia
DOI
10.1071/anv55n12ab122
UNE publication id
une:1959.11/59789
Abstract

Salmonellosis is the second most common reported cause of foodborne illness annually in Australia with pork products implicated in outbreaks (Pointon in press). Pork burgers are a serving option for pork mince and can potentially have foodborne pathogens internalised during grinding. Predictive models exist for the thermal inactivation of E. coli O157:H7 in beef patties (Juneja et al. 1997), but analogous models for Salmonella spp. in pork patties could not be found. This study aimed to create such a model and determine if fat content or serovar affect Salmonella survival.

Link
Citation
Animal Production Science, 55(12), p. 1520-1520
ISSN
1836-5787
1836-0939
Start page
1520
End page
1520

Files:

NameSizeformatDescriptionLink