Heat Inactivation of Escherichia coli O157:H7 in Turkey Meat as Affected by Sodium Chloride, Sodium Lactate, Polyphosphate, and Fat Content†

摘要: The purpose of this research was to determine the survival Escherichia coli O157:H7 when heated in ground turkey containing various additives and fat levels. D values z were determined for low (3%)- high (11 %)- with or without one three additives: 8% NaCl, 4% sodium lactate, a mixture 0.5% polyphosphate. Products inoculated E. strain 204P mixed, aseptically placed into thermal-death-time (TDT) tubes which sealed at 52, 55, 57 60°C. Survival by enumeration on phenol red sorbitol agar, calculated two methods. Mean D52 ranged from 46.8 104.8 min; mean D55 7.7 27.2 D57 2.7 13.0 D60 0.7 4.8 min. greatest survival, as evidenced higher (P < 0.001) values, occurred additives. 6.09 4.08°C, ...