Destruction Bacteria in Beef Patties by Cooking

Kotula, A. W.; Chesnut, C. M.; Emswiler, B. S.; Young, E. P.

doi:10.2527/jas1977.45154x

Cited by 11 publications

(4 citation statements)

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“…This finding is actually in parallel to a study done by Passos and Kuaye [6], in which they also discovered that, the effect of cooking time on destruction of L. monocytogenes in hamburgers become more intense as from six minutes onwards. In addition, other researchers also reported similar findings, where they found that, increased lethality on pathogens was demonstrated with increased processing time [17,18]. The outcome from this study is in agreement with their standpoint, where the regression analysis of the survival curve from this study demonstrated that there is a linear correlation (R 2 = 0.87) between the mean log concentration of survivors and the cooking time.…”

Section: Discussionsupporting

confidence: 81%

Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties

Wong¹,

Pui²,

Chilek³

et al. 2011

FNS

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Section: Discussionsupporting

confidence: 81%

Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties

Wong¹,

Pui²,

Chilek³

et al. 2011

FNS

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“…Two large multistate outbreaks of enterohemorrhagic E. coli disease have resulted from the consumption of undercooked beef hamburgers served by large fast-food chains. In the original outbreak of 1982, as well as in some recent outbreaks, epidemic investigations have shown that the restaurants' cooking practices were insufficient to kill the bacteria (38,42,49,50). Enterohemorrhagic E. coli is becoming increasingly important as an enteric pathogen in North America and Europe, while it remains distinctly uncommon in developing countries.…”

Section: Industrialized World Ecdgmentioning

confidence: 99%

Changes in human ecology and behavior in relation to the emergence of diarrheal diseases, including cholera.

Levine

1994

Proc. Natl. Acad. Sci. U.S.A.

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Human po s throughout the world can be found in diverse codis. A proportion of the population of developing countries lves in deprived conditions characterized by r a housing, lack of piped water and sanitation, and widespread fecal contamition of the environment. Enteric infections, particularly due to bacterial pathogens, are readily trnsitted under these drcumstances. In contrast, the majority of nhbitats of idurilized countries live in a sanitary environment that generally discourages the transmission of enterc pathogens, particularly bacteria. In both these ecologic niches, i human ecology and behavior are leading to the emergence of certain enteric infections. Relevant factors in developing areas indude urbanization (leading to periurban slums), diminished breastfeeding, and political upheaval that results in population migrations. In indus d areas, large-scale food production (e.g., enormous poultry farms), distribution, and rtailing (e.g., fast-food chains) create opportunities where widespread and extensive outbreaks of food-borne enteric infection can ensue if a breakdown in food hygiene occurs.In a broad sense, one can divide the world into two distinct ecologies with respect to the occurrence of enteric diseases, with a developing country ecology at one extreme and an industrialized world ecology at the other. Between these extremes, one encounters gradations and exceptions. In each ofthese settings, changes in human ecology and behavior are having an impact on enteric infections. In developing areas, some of the sweeping changes in demographics and population distribution that are underway are creating environments of amplified transmission of enteric pathogens or are attenuating the protective features ofsome traditional practices. In industrialized areas, the changes underway to meet the ever-increasing demands of consumption-based economies are creating opportunities for the importation of pathogens that improvements in infrastructure were believed to have eliminated. Finally, even the gains in infrastructure and commercialization of food production, food distribution, and food retailing, with all oftheir positive impact on health, have by their very nature created environments in which we have seen the emergence of enteric pathogens.Developing World Ecology

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“…Many studies (6)(7)(8)(9) conclude that ground beef should be cooked to a welldone state to ensure microbiologic safety and have recommended various cooking time and temperature combinations; however, there are other food safety concerns involving the cooking process, including the formation of carcinogenic polycyclic aromatic hydrocarbons (10) and heterocyclic aromatic amines (11). Polycyclic aromatic hydrocarbons form most commonly in foods grilled over an open flame rather than by frying (12).…”

Section: :1773-8]mentioning

confidence: 99%

Minimization of Heterocyclic Amines and Thermal Inactivation of Escherichia coli in Fried Ground Beef

Salmon

Knize

Panteleakos

et al. 2000

Journal of the National Cancer Institute

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Background: Heterocyclic amine carcinogens are formed during the cooking of a number of foods, especially well-done meats. Lower temperatures and shorter cooking times can minimize the formation of these carcinogens, yet a major food safety concern is that pathogens in the meat must be thermally inactivated. This study investigated cooking techniques that minimize heterocyclic amine formation while simultaneously destroying contaminating bacteria. Methods: Ground beef patties were inoculated with Escherichia coli K12 bacteria and fried to internal temperatures ranging from 35°C to 70°C in a skillet preheated to 160°C, 180°C, or 200°C. Each patty was then analyzed for four common heterocyclic amines and for surviving bacteria. Additionally, the frequency of turning of the beef patty during cooking was varied (a single turn or multiple turns), length of time required for each patty to reach 70°C was recorded, and heterocyclic amine levels were determined. An additional pan temperature of 250°C was tested for its effect on heterocyclic amine formation but not on bacterial killing. Statistical tests were two-sided. Results: Colonyforming bacteria were reduced by five orders of magnitude at internal temperatures greater than 60°C, regardless of cooking method, and were completely inactivated at 70°C. For patties turned just once, heterocyclic amine levels increased as the cooking temperatures increased. However, levels of heterocyclic amines were statistically significantly lower with turning every minute. For each pan temperature, patties reached 70°C internal temperature sooner when they were turned every minute than when they were turned

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Destruction Bacteria in Beef Patties by Cooking

Cited by 11 publications

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Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties

Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties

Changes in human ecology and behavior in relation to the emergence of diarrheal diseases, including cholera.

Minimization of Heterocyclic Amines and Thermal Inactivation of Escherichia coli in Fried Ground Beef

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Destruction Bacteria in Beef Patties by Cooking

Cited by 11 publications

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Survival of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; during Frying of Chicken Burger Patties

Survival of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; during Frying of Chicken Burger Patties

Changes in human ecology and behavior in relation to the emergence of diarrheal diseases, including cholera.

Minimization of Heterocyclic Amines and Thermal Inactivation of Escherichia coli in Fried Ground Beef

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Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties

Survival of <i>Listeria monocytogenes</i> during Frying of Chicken Burger Patties