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Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.

Author(s) : VEERAMUTHU G. J., PRICE J. F., DAVIS C. E., BOOREN A. M., SMITH D. M.

Type of article: Article

Summary

The USDA Food Safety and Inspection Service has proposed to amend cooking regulations to require that any thermal process used for poultry products be sufficient to cause a 7 D reduction in salmonellae. Several enzymes have been suggested as potential indicators of heat processing in poultry, yet no relationship between the inactivation rates of these enzymes and salmonellae has been determined. The thermal inactivation kinetics of endogenous muscle proteins, Escherichia coli O157:H7 and Salmonella senftenberg were compared in ground turkey thigh meat in thermal death time studies. Bacteria counts were determined and muscle extracts were assayed for residual enzyme activity or protein concentration. Results are given.

Details

  • Original title: Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.
  • Record ID : 1999-1013
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 2
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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