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SALMONELLA GROWTH IN COOKED BEEF AT SELECTED COOLING RATES.

Author(s) : STERN N. J., CUSTER C. S.

Type of article: Article

Summary

TWO STRAINS OF SALMONELLA SP SHOWING RESISTANCE TO MULTIPLE ANTIBIOTICS WERE COMPARED WITH A SUSCEPTIBLE STRAIN, AND WERE SHOWN TO BE SIMILAR IN GROWTH CAPABILITIES. THESE STRAINS WERE INOCULATED IN GROUND BEEF OR BEEF CUBES. IN EXPERIMENTS SIMULATING PRECOOKING CONTAMINATION, HEAVILY INOCULATED (1 MILLIARD CFU/G) GROUND BEEF MEATBALLS WERE COOKED TO 336 K (63 DEG C) AND COOLED TO EITHER 296 OR 277 K (23 OR 4 DEG C) WITHIN 2 TO 6 H. INCREASES IN THE NUMBERS OF THE SURVIVING PATHOGEN WERE SMALL (CA 0.1 LOG10/G) WHEN THE PRODUCT WAS COOLED TO 277 K WITHIN 2 H. SURVIVING SALMONELLAE INCREASED GREATER THAN TENFOLD WHEN THE MEATS WERE COOLED OVER INTERVALS OF 6 H.

Details

  • Original title: SALMONELLA GROWTH IN COOKED BEEF AT SELECTED COOLING RATES.
  • Record ID : 1986-1502
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 12
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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