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Effet de la réfrigération sur des cargaisons de boeuf haché cru retardées sur la détection de Salmonella typhimurium.

Effect of refrigerating delayed shipments of raw ground beef on the detection of Salmonella typhimurium.

Auteurs : NARANG N., TAMPLIN M. L., CRAY W. C. Jr

Type d'article : Article

Résumé

In eight separate trials, four groups of raw ground beef samples were inoculated with Salmonella typhimurium (DT 104). Each group consisted of four 25-g samples (three inoculated and one uninoculated). After inoculation, these samples were shipped by overnight courier in shipping containers with ice packs from the US Department of Agriculture (USDA), Eastern Regional Research Center, in Wyndmoor, Pa., to the US Food Safety and Inspection Service (FSIS), Eastern Laboratory, in Athens, Ga. A total of 128 samples (32 in each of four groups) were shipped. A temperature data logger was placed inside each shipping container to record the temperature during shipping and storage. The first group of ground beef samples was analyzed within approximately 1 h of arrival. The second group of samples was left in the original containers, with a gel ice pack, for 24 h before processing. The third and fourth groups of samples were removed from the original shipping containers and stored at room temperature (21 plus or minus 2 °C) for 6 h and then in a refrigerator at 4 plus or minus 2 °C for 24 and 48 h, respectively, before analysis. The samples were analysed for the presence of Salmonella according to the USDA/FSIS Microbiological Laboratory Guidebook. There was no significant difference in the presence and levels of Salmonella in ground beef among the four test groups. These data show that it is acceptable to process the late-arriving ground beef samples for the detection of Salmonella if they are kept in a refrigerator (4 plus or minus 2 °C) for 24 to 48 h or when the shipments arrive late (24 h in the container with ice pack).

Détails

  • Titre original : Effect of refrigerating delayed shipments of raw ground beef on the detection of Salmonella typhimurium.
  • Identifiant de la fiche : 2005-2699
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 68 - n. 8
  • Date d'édition : 08/2005

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