Microbiological conditions of moisture-enhanced pork before and after cooking

Gill, C.O.; McGinnis, C.; Houde, Alain; Lamoureux, Lisyanne; LeBlanc, Denyse I.

doi:10.1016/j.fm.2004.09.004

Cited by 15 publications

(5 citation statements)

References 7 publications

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“…As would be expected and has been reported (Greer and others 2004; Gill and others 2005), the bacterial load of recirculating brines may increase substantially during commercial processing of moisture‐enhanced products. Of particular concern is the potential presence of E. coli O157:H7, or other pathogenic bacteria, in recirculating brines.…”

Section: Introductionsupporting

confidence: 77%

Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials

Adler

Geornaras

Byelashov

et al. 2011

Journal of Food Science

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Section: Introductionsupporting

confidence: 77%

Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials

Adler

Geornaras

Byelashov

et al. 2011

Journal of Food Science

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“…Microbial contamination internalized in the muscle tissues of nonintact products could be protected from inactivation during cooking, especially if the product is intentionally or unintentionally undercooked by consumers or foodservice. However, only a limited number of studies have investigated thermal destruction of natural contamination or foodborne pathogens such as E. coli O157:H7 in certain nonintact products (Sporing 1999; Ortega‐Valenzuela and others 2001; USDA‐FSIS 2002; Gill and McGinnis 2004; Gill and others 2005a, 2005b; Mukherjee and others 2008). A comparative risk assessment of intact and blade‐tenderized beef (USDA‐FSIS 2002) concluded that nonintact steaks must be cooked to at least 60 °C internal temperature to ensure inactivation of internalized pathogens.…”

Section: Introductionmentioning

confidence: 99%

Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef

Mukherjee

Yoon

Geornaras

et al. 2009

Journal of Food Science

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This study evaluated the effects of meat binding or restructuring formulations, including salt/phosphate, algin/calcium, ActivaRM, and Fibrimex, with or without 0.27% (wt/wt) lactic acid, on thermal inactivation of internalized Escherichia coli O157:H7 in ground beef, serving as a model system for restructured products. Ground beef batches (700 g; approximately 5% fat) were mechanically mixed with a 5-strain composite of E. coli O157:H7 (7 log CFU/g) and then with the restructuring formulations. Product portions (30 g) were extruded into plastic test tubes (2.5 x 10 cm) and stored at 4 degrees C (18 h), before heating to 60 or 65 degrees C in a circulating water bath to simulate rare or medium-rare doneness of beef, respectively. Cooking to 60 or 65 degrees C reduced (P < 0.05) bacterial counts of control samples by 1.8 and 3.2 log CFU/g, respectively. Thermal destruction at 60 degrees C was not different (P > 0.05) among all treatments and the control. At 65 degrees C, greater (P < 0.05) thermal inactivation of E. coli O157:H7, as compared to the control, was obtained in samples treated with lactic acid alone (reductions of 4.9 log CFU/g), whereas for all other treatments, microbial destruction (reductions of 2.2 to 4.5 log CFU/g) was comparable (P > 0.05) to that of the control. Cooking weight losses were lower (P < 0.05) in salt/phosphate samples (<1%) compared to other formulations and the control (7.4% to 15.9%). Findings indicated that, under the conditions examined, restructuring of beef with salt/phosphate, algin/calcium, ActivaRM, or Fibrimex did not affect inactivation of internalized E. coli O157:H7 in undercooked (60 or 65 degrees C) samples, whereas inclusion of lactic acid (0.27%) in nonintact beef products enhanced pathogen destruction at 65 degrees C.

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“…However, in North America much non-comminuted beef provided for retail sale or consumption in restaurants has been mechanically tenderized and/or injected with brine (Cattlemen's Beef Board, 2006). Such treatments introduce bacteria that may include pathogenic organisms into the deep muscle tissues Gill, McGinnis, Houde, Lamoreux, & Leblanc, 2005). Non-intact non-comminuted cuts of beef should therefore be cooked to a degree that assures their microbiological safety.…”

Section: Introductionmentioning

confidence: 99%