Gurman, P M; Ross, T; Holds, G L; Jarrett, R G; Kiermeier, A

Author(s)

Gurman, P M

Ross, T

Holds, G L

Jarrett, R G

Kiermeier, A

Publication Date

2016-02-16

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, 64 °C) 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 - 0.2407 log10 CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63 °C. 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 62 °C. 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.

Citation

International Journal of Food Microbiology, v.219, p. 12-21

ISSN

1879-3460

0168-1605

Pubmed ID

26686598

Link

https://hdl.handle.net/1959.11/52835

Publisher

Elsevier BV

Title

Thermal inactivation of Salmonella spp. in pork burger patties

Type of document

Journal Article

Entity Type

Publication

Author(s)	Gurman, P M Ross, T Holds, G L Jarrett, R G Kiermeier, A
Publication Date	2016-02-16
Abstract	<p>Predictive models, to estimate the reduction in <i>Escherichia coli</i> O157:H7 concentration in beef burgers, have been developed to inform risk management decisions; no analogous model exists for <i>Salmonella</i> spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with <i>Salmonella</i> spp. (<i>Salmonella </i>4,[5],12,i:-, <i>Salmonella</i> Senftenberg and <i>Salmonella</i> 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, 64 °C) and <i>Salmonella</i> enumerated. A generalised linear logistic regression model was used to develop a predictive model for the <i>Salmonella</i> concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, <i>Salmonella</i> survival will be decreased by - 0.2407 log<sub>10</sub> CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in <i>Salmonella</i> concentration estimated to occur when the geometric centre temperature reaches 63 °C. The fat content influenced the rate of <i>Salmonella</i> inactivation (<i>P</i> = 0.043), with <i>Salmonella</i> survival increasing as fat content increased, though this effect became negligible as the temperature approached 62 °C. Fat content increased the time required for patties to achieve a specified internal temperature (<i>P</i> = 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. <i>Salmonella</i> serovar did not significantly affect the model intercepts (<i>P</i> = 0.86) or slopes (<i>P</i> = 0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in <i>Salmonella</i> in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk.</p>
Citation	International Journal of Food Microbiology, v.219, p. 12-21
ISSN	1879-3460 0168-1605
Pubmed ID	26686598
Link	https://hdl.handle.net/1959.11/52835
Publisher	Elsevier BV
Title	Thermal inactivation of Salmonella spp. in pork burger patties
Type of document	Journal Article
Entity Type	Publication

Thermal inactivation of Salmonella spp. in pork burger patties

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