IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS¹

Abstract

The United States Department of Agriculture (USDA) requires that meat and poultry products be processed to specific minimum endpoint temperatures (EPT) to ensure destruction of pathogens. Several enzyme‐linked immunosorbent assays (ELISA), using antibodies that recognize different indicator proteins, were developed to verify minimum EPT in several products. These assays are highly specific and can be used by minimally trained personnel to rapidly verify EPT without the need for separation steps or sophisticated scientific equipment necessary with other EPT assays. A sandwich ELISA, using lactate dehydrogenase (LDH) as the marker protein, was used to verify EPT of turkey breast rolls and turkey ham. Two other indirect competitive ELISAs, detecting turkey serum albumin and Immunoglobulin G, were compared for their ability to verify minimum EPT in turkey ham. Self‐contained ELISA field kits can be devised to verify compliance to USDA minimum temperatures in about 30 min or less.

EVALUATION OF METAL HYDROXIDE IMMOBILIZATION AND DNA EXTRACTION METHODS ON DETECTION OF SALMONELLA ENTERICA FROM PORK SAUSAGE BY NESTED POLYMERASE CHAIN REACTION

“…A number of rapid methods for the detection of Salmonella in foods have been developed. This includes automated detection methods (Peng and Shelef 2001), immunological methods (Smith and Desrocher 2007) and nucleic acid‐based analyses (Malorny et al. 2007).…”

Near‐infrared reflectance spectroscopy for determining end‐point temperature of heated fish and shellfish meats

“…As a result of these outbreaks, both consumers and the food service industry have been provided with updated guidelines regarding the safe preparation of food products. 1 Fish and shell®sh are common vehicles of food-borne illness. They can be contaminated with pathogenic and spoilage bacteria during harvest, production and distribution owing to improper handling and storage.…”

Assessing the end-point temperature of heated fish and shellfish meats

“…A large number of studies have been conducted to determine the previous heat treatment (end‐point temperature; EPT) of meat products, 5–11 but similar studies on marine products are almost negligible. In our previous study, 12 it was revealed that the coagulation test was able to predict EPT of heated blue marlin meat up to 67°C, which was also confirmed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS‐PAGE) and enzyme activity determination.…”

“…In January 1999, the United States Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) issued the new lethality performance standard for the processing of different meat products. 4 A large number of studies have been conducted to determine the previous heat treatment (endpoint temperature; EPT) of meat products, [5][6][7][8][9][10][11] but similar studies on marine products are almost negligible. In our previous study, 12 it was revealed that the coagulation test was able to predict EPT of heated blue marlin meat up to 67°C, which was also confirmed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) and enzyme activity determination.…”