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

Abstract

<p>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 <i>E. coli</i> O157:H7 in beef patties (Juneja <i>et al</i>. 1997), but analogous models for <i>Salmonella spp</i>. in pork patties could not be found. This study aimed to create such a model and determine if fat content or serovar affect <i>Salmonella</i> survival.</p>