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Singh A, Hunt C, Channaiah LH. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination. J Food Prot 2024; 87:100280. [PMID: 38642807 DOI: 10.1016/j.jfp.2024.100280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 04/14/2024] [Accepted: 04/15/2024] [Indexed: 04/22/2024]
Abstract
A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The unbleached bread flour was inoculated with 3 serovar Salmonella cocktail (Salmonella serovars viz., Newport, Typhimurium, and Senftenberg), and dried back to its preinoculated water activity levels with 7.46 ± 0.12 log CFU/g of Salmonella concentration. The Salmonella inoculated flour was used to prepare English muffin batter and baked at 204.4°C (400°F) for 18 min and allowed to cool at ambient air for 15 min. The English muffins reached 99 ± 0°C (211.96 ± 0.37°F) as their maximum mean internal temperature during baking. The pH and aw of English muffin dough were 5.01 ± 0.01 and 0.947 ± 0.003, respectively. At the end of the 18-min baking period, the Salmonella inoculated English muffins recorded a more than 5 log CFU/g reduction on the injury-recovery media. The D-values of 3 serovar cocktails of Salmonella at 55, 58.5, and 62°C were 42.0 ± 5.68, 15.6 ± 0.73, and 3.0 ± 0.32 min, respectively; and the z-value was 6.2 ± 0.59°C. The water activity (aw) of the English muffin crumb (0.947 ± 0.003 to 0.9557 ± 0.001) remained statistically unchanged during baking, whereas the aw of the muffin crust decreased significantly (0.947 ± 0.003 to 0.918 ± 0.002) by the end of 18 min of baking. This study validates and documents the first scientific evidence that baking English muffins at 204.4°C (400°F) for 18 min acts as an effective kill step by controlling Salmonella population by >5 log CFU/g.
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Affiliation(s)
- Arshdeep Singh
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA
| | - Conor Hunt
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA
| | - Lakshmikantha H Channaiah
- Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia 65211, MO, USA.
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Patil K, Adhikari M, Rubinelli P, Desiree K, Vierck KR, Acuff JC. Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157. J Food Prot 2024; 87:100252. [PMID: 38484845 DOI: 10.1016/j.jfp.2024.100252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 02/15/2024] [Accepted: 02/20/2024] [Indexed: 04/01/2024]
Abstract
Sous-videcooking is a growing trend among retailers and consumers. Foodborne pathogens may survive the cooking if nonvalidated parameters are used or if pathogens have enhanced thermalresistance. Pathogen inactivation from sous-vide cooking was determined when introduced directly to beef products or via contaminated spices, and with or without a finishing step. Beef products (ground beef, tenderized, and nontenderized steaks) were inoculated with pathogens (Salmonella Montevideo and Escherichia coli O157:NM) in three ways: 1) directly onto the meat 2) ground black pepper incorporated into the recipe 3) ground pepper equilibrated at 30% RH (4 d) prior to incorporation. Beef samples were vacuum-packaged and submerged in a 62.5°C water bath for 120 min. Samples were sampled at 5, 10, 20, and 120 min (recommended from a partner quality study), and a duplicate was grilled to a specific internal temperature (74°C for ground beef, 57°C for steaks) and sampled. Sous-vide cooking reduced pathogen populations by >5 log CFU/g after most treatment times, but less than grilled counterparts (ca. 1-2 log CFU/g difference; p < 0.05).There were no statistically significant differences between inoculation methods, but the tenderization of steaks resulted in significantly lower reductions of pathogens from sous-vide cooking (p < 0.05). Thisresearch challenged sous-vide cooking parameters (120 min, 62.5°C). It showed sous-vide alone lowered pathogens by >4 log CFU/g after most 20-min treatments, but 120-min sous-vide treatments or grilling would be needed for >5-log reductions.Contaminated pepper led to less consistent reductions during the cooking process, yet 2-h sous-vide still achieved a 5-log reduction. Sous-vide cooking instructions must be validated as more products and recipes are marketed.
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Affiliation(s)
- Kavita Patil
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Manita Adhikari
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Peter Rubinelli
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Karina Desiree
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Kelly R Vierck
- Department of Animal Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA
| | - Jennifer C Acuff
- Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA.
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Tosuncuk Ö, Bozatli SB, Dikici A. Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1731-1737. [PMID: 37187985 PMCID: PMC10170004 DOI: 10.1007/s13197-023-05710-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/06/2023] [Accepted: 02/23/2023] [Indexed: 03/04/2023]
Abstract
The aim of the study was to investigate the safe cooking parameters to eliminate E.coli O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 ± 1 log cfu/g with a cocktail of 5 strains of E.coli O157:H7. The meatballs were prepared with different ingredients and seasonings depending on the type (kasap or İnegöl). The cooking experiments were conducted on a grill, at two different temperatures, 170 and 180 °C. Results show that, in order to achieve ≥ 5 log destruction of E.coli O157:H7 in Kasap and İnegöl meatballs cooked at 170 °C, the internal temperature should reach to 85 °C. On the other hand, when the meatballs were grilled at 180 °C, 5 log reductions were achieved by cooking the meatballs to an internal temperature of 80 °C for Kasap meatballs and 85 °C for İnegöl meatballs. Differences in the meatball formulation and shape affected the thermal destruction of E.coli O157:H7. Measuring of the grill temperature and core temperature of meatballs during cooking and reaching the target temperatures for each type of meatball would help prevent Shiga toxin-producing E.coli (STEC) infections in public eating establishments.
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Affiliation(s)
- Özge Tosuncuk
- Department of Food Engineering, Faculty of Engineering, Uşak University, Uşak, Turkey
| | - S. Betül Bozatli
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Abdullah Dikici
- Department of Food Engineering, Faculty of Engineering, Uşak University, Uşak, Turkey
- Gıda Mühendisliği Bölümü, Mühendislik Fakültesi, Uşak Üniversitesi, Ankara İzmir Yolu 8.Km 1.Eylül Kampüsü, Uşak, Turkey
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Rao M, Klappholz A, Tamber S. Effectiveness of Preparation Practices on the Inactivation of Salmonella enterica Serovar Enteritidis in Frozen Breaded Chicken Strips. J Food Prot 2020; 83:1289-1295. [PMID: 32221539 DOI: 10.4315/jfp-19-601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Accepted: 03/26/2020] [Indexed: 01/23/2023]
Abstract
ABSTRACT Over the past 15 years, multiple foodborne outbreaks have occurred in Canada due to the presence of Salmonella enterica in frozen breaded chicken products. These chicken products were raw and required cooking in conventional household ovens to inactivate any pathogens that they may have been harboring. During the course of food safety investigations associated with these outbreaks, many consumers reported using alternative household appliances such as air fryers to cook these products. The effectiveness of these appliances for the inactivation of pathogens in food is not known. Here, we compare the ability of a toaster oven, air fryer, deep fryer, and conventional oven to inactivate a cocktail of Salmonella Enteritidis in frozen breaded chicken strips. Deep frying was the most effective cooking method, demonstrating a median 7-log reduction; the conventional oven was next with a median 6-log reduction. Both the air fryer and toaster oven performed poorly, with respective median 4- and 3-log reductions. Overall, the results of this study suggest the revision of cooking instructions is required for the safe household use of toaster ovens and air fryers. HIGHLIGHTS
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Affiliation(s)
- Mary Rao
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
| | - Andrei Klappholz
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9
| | - Sandeep Tamber
- Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9.,(ORCID: https://orcid.org/0000-0002-2240-3180 [S.T.])
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Porto-Fett ACS, Jackson-Davis A, Kassama LS, Daniel M, Oliver M, Jung Y, Luchansky JB. Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms 2020; 8:microorganisms8030360. [PMID: 32138184 PMCID: PMC7142488 DOI: 10.3390/microorganisms8030360] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/25/2020] [Accepted: 02/26/2020] [Indexed: 11/16/2022] Open
Abstract
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.
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Affiliation(s)
- Anna C. S. Porto-Fett
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
- Correspondence: ; Tel.: +1-215-836-3762
| | - Armitra Jackson-Davis
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Lamin S. Kassama
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Marciauna Daniel
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - Michelle Oliver
- Department of Food and Animal Sciences, Alabama Agricultural and Mechanical University, 4900 Meridian St. N, Normal, AL 35762, USA; (A.J.-D.); (L.S.K.); (M.D.); (M.O.)
| | - YangJin Jung
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
| | - John B. Luchansky
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; (Y.J.); (J.B.L.)
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Channaiah LH, Michael M, Acuff J, Lopez K, Vega D, Milliken G, Thippareddi H, Phebus R. Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts. Foodborne Pathog Dis 2018; 15:763-769. [PMID: 30407081 PMCID: PMC6306667 DOI: 10.1089/fpd.2018.2440] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study validated a typical commercial donut frying process as an effective kill-step against a 7-serovar Salmonella cocktail (Newport, Typhimurium, Senftenberg, Tennessee, and three dry food isolates) when contamination was introduced through inoculated flour. The bread and pastry flour mix (3:1) was inoculated with the Salmonella cocktail, and subsequently dried back to original preinoculation moisture content, achieving a Salmonella population of 7.6 log CFU/g. Inoculated flour was used to prepare a typical commercial donut batter, which was fried using 375°F (190.6°C) oil temperature. No viable Salmonella was detected using an enrichment plating protocol in the donuts after 2 min of frying, resulting in >7-log reduction in Salmonella population. The internal donut temperature increased from ∼30°C to ∼119°C at the end of 2 min of frying. The water activities of the donut crumb and crust after 2 min of frying, followed by 30 min of ambient air cooling, were 0.944 and 0.852, respectively. The donut pH after ambient-air cooling was 5.51. The D- and z-values of the Salmonella cocktail in donut dough were determined using thermal-death-time disks and temperature-controlled water baths. The D-values of the cocktail were 8.6, 2.9, and 2.1 min at 55°C, 58°C, and 61°C, respectively, whereas the z-value was 10°C. This study validated that >7-log reduction could be achieved if donuts are fried for at least 2 min in the oil at 190.6°C, and calculated D- and z-values present the heat resistance of Salmonella in donut dough at the start of the frying processes. However, results from this study should not be extrapolated when donut composition and frying parameters are changed significantly.
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Affiliation(s)
| | - Minto Michael
- Food Science Institute, Kansas State University, Manhattan, Kansas
| | - Jennifer Acuff
- Food Science Institute, Kansas State University, Manhattan, Kansas
| | - Keyla Lopez
- Food Science Institute, Kansas State University, Manhattan, Kansas
| | - Daniel Vega
- Food Science Institute, Kansas State University, Manhattan, Kansas
| | - George Milliken
- Department of Statistics, Kansas State University, Manhattan, Kansas
| | | | - Randall Phebus
- Food Science Institute, Kansas State University, Manhattan, Kansas
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