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Inactivation thermique d'Escherichia coli O157:H7, Salmonella senftenberg, et d'enzymes potentiellement utilisables comme indicateurs de temps-température dans la viande hachée de cuisses de dinde.

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

Auteurs : VEERAMUTHU G. J., PRICE J. F., DAVIS C. E., BOOREN A. M., SMITH D. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat.
  • Identifiant de la fiche : 1999-1013
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 2
  • Date d'édition : 02/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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