The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage

Charimba, George; Hugo, CJ; Hugo, A.A.

doi:10.1016/j.meatsci.2009.12.010

Cited by 15 publications

(12 citation statements)

References 22 publications

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“…Another study showed that thermal inactivation of E. coli O157:H7 required 60 min at 60 • C, 80 s at 65 • C and 60 s at 70 • C. This study also demonstrated that E. coli O157:H7 can survive in boerewors with and without preservative and is more sensitive to heat treatment at 70 • C. These results are applicable to any other fresh uncured products such as beef, pork or mutton sausages and hamburger patties [14].…”

Section: Introductionsupporting

confidence: 59%

A study of the bubble column evaporator method for improved sterilization

Shahid

2015

Journal of Water Process Engineering

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Section: Introductionsupporting

confidence: 59%

A study of the bubble column evaporator method for improved sterilization

Shahid

2015

Journal of Water Process Engineering

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“…Recovery rate of Salmonella isolates was calculated using a previously described equation. 24 Means in recovery rates between locations, shop and product types were compared using the Student's t-test of SPSS (SPSS 10.0 for windows, SPSS Chicago, IL, USA). Differences were considered significant at p≤0.05.…”

Section: Discussionmentioning

confidence: 99%

Incidence of non-typhoidal Salmonella in poultry products in the North West Province, South Africa

Olobatoke¹,

Mulugeta²

2015

S. Afr. J. Sci.

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This study was conducted to evaluate the incidence of non-typhoidal Salmonella (NTS) serotypes in raw and ready-to-eat (RTE) broiler products in the North West Province of South Africa. A total of 120 raw broiler samples, 40 samples of polonies and 20 samples of smoked viennas were obtained from retail points in major cities and towns in the province. Samples were subjected to aerobic plate count and later screened for the presence of NTS using phenotypic and genotypic techniques. The average bacterial count in raw products was 3.1 x 10 5 cfu/g whereas bacterial contamination of RTE products was 1.8 x 10 3 cfu/g. The average recovery rate of NTS species from raw broiler products was 12.5% and the serotypes identified were S. typhimurium (46.4%), S. enteritidis (30.9%) and S. newport (22.9%). No NTS was recovered from the RTE products. However, S. typhimurium was the predominant serotype in whole carcasses whereas S. enteritidis and S. newport were prevalent in chicken parts. Out of the 160 presumptive NTS isolates screened by polymerase chain reaction (PCR), 140 (87.5%) were confirmed for the presence of the Salmonella-specific invA gene. In addition, 115 (82.4%) of the confirmed isolates harboured the plasmid spvC gene. Random Amplified Polymorphic DNA (RAPD) fingerprinting of isolates using RAPD 1 and RAPD 3 primers, revealed some inter-and intra-serotype genetic diversity among isolates, suggesting varying sources of contamination. The results of this study represent the first report on the incidence and prevalent serotypes of NTS in chicken products in the North West Province of South Africa.

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“…Thermal destruction time for Escherichia coli were 55 0 C for 19.05 minutes and 70 0 C for 0.058 minutes (Murphy et al, 2004) and 60 0 C for 60 minutes, 65 0 C for 80 seconds and 60 seconds at 70 0 C (Charimba et al, 2010) respectively. For Salmonella spp., 55 0 C for 43.10 minutes and at 70 0 C for 0.096 minutes (Murphy et al, 2004) and at surface temperature 80 0 C for 1 minute (De jong et al, 2011).…”

Section: Recovery Of Pathogenic Bacteria From Meat Productsmentioning

confidence: 99%