Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling.

摘要: This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling various set-up temperatures. Fresh 1.5-kg breast meat was course grounded, inoculated S. Typhimurium Tennessee, or E. faecium, followed by adding NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions to achieve 1%, 5%, 11.1%. Meat samples were manually manufactured into the thickness 2.1 cm diameter 10.4 cm. Patties packaged polyvinyl chloride films foam-tray stored at 4°C for 42 h before set 200°, 300°, 425°F 0 420 s. Counts pathogens analyzed on xylose-lysine-Tergitol-4 bile esculin agars tryptic soy agar layers. Microbial data (n = 9, United States Department Agriculture [USDA]-Integrated-Predictive-Modeling-Program/USDA-Global-Fit software) Mixed Model Procedure (SAS). Double reduced >5-log10 CFU/g (P < 0.05) after 360 (200°F), 180 225 (300°F), 150 165s (425°F), 270 s (425°F) across all samples. D-values (Mafart-Weibull model) 1% enhanced cooked 200 (102.7-248.2 115.5-271.0 s) lower than 11.1% (119.8-263.7 122.5-298.3 s). more susceptible heat faecium. "Shoulder-time" (Buchanan-Two-Phase cooking 200° increased from 82.3-229.0 116.6-246.2 as rate 1 11.1%, whereas this phenomenon not shown Results indicate that resistant greater rate. can be used a surrogate validate thermal inactivation products.