Browsing by Subject "heat resistance"
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Item Heat resistance and outgrowth of clostridium perfringens spores as affected by the type of heating medium, and heating and cooling rates in ground pork(2009-05-15) Marquez Gonzalez, MayraThe survival and germination of Clostridium perfringens spores in different heating media and at different heating rates was studied to determine the fate of C. perfringens spores during abusive cooking and cooling of pork products. The heat resistance (HR) of C. perfringens spores from three strains that were either previously heat shocked (HS) or non-heat shocked (NHS) was determined individually and as a cocktail in phosphate buffer solution (pH 7.4) (PBS), beef gravy (BG), ground pork (GP) and cured ground pork (CGP) at 75?C. The effect of the heating rate on HR, germination and outgrowth of C. perfringens spores in CGP was determined by increasing the temperature from 20 to 75?C at a rate of 4, 8, and 12?C/h prior to heating and holding at 75?C for 48 h. Heating rates at 4?C/h in GP and CGP were repeated with additional cooling from 54.4 to 7.2?C within 20 h (temperature abuse). Linear survival curves were observed on NHS spores in the four heating media, whereas HS spores showed linear curves when heated in PBS and BG, and biphasic curves when heated in GP and CGP. In general, HS spores were more heat sensitive than NHS spores. NHS spores heated in GP had greater HR than spores heated in CGP, BG or PBS. There were no significant differences (P>0.05) on the HR of C. perfringens spores in CGP heated from 20 to 75?C at 4, 8, or 12?C/h. Heating rates of 8 and 12?C/h showed no difference in germination and outgrowth of inoculated spores, whereas at 4?C/h, growth of C. perfringens occurred between 44 and 56?C. Temperature abuse during cooling of GP resulted in 2.8 log CFU/g increase of C. perfringens counts. In CGP, C. perfringens counts decreased by 1.1 log CFU/g during cooling from 54.4 to 36.3?C and then increased by 1 log CFU/g until the product reached 7.2?C. However, with an initial inoculum in raw CGP of 5 log CFU C. perfringens spores/g, C. perfringens counts did not exceed 3.4 log CFU/g during a 20 h abusive cooling. These results suggest there is no risk associated with C. perfringens in cured pork products under the conditions tested. Results from the present study indicate that different behavior may be expected with different meat products.Item Isolation and characterization of potential indicator bacteria to be used for validation of Escherichia coli O157:H7 reduction in beef slaughter plant critical control points(Texas A&M University, 2005-11-01) Magana Yepez, Maria BelemMicrobiological detection of foodborne pathogens is ineffective for monitoring critical control points (CCP) within a slaughter/processing Hazard Analysis and Critical Control Point (HACCP) system. Pathogens are usually absent from carcass surfaces and their uneven distribution makes it difficult to obtain a representative sample. However, microbiological testing can be applied within a HACCP plan to validate and verify the effectiveness of decontamination procedures designed to control hazards. With proper data collection, the reduction of an indicator group at a point in processing can indicate that a specific pathogen is being effectively controlled, especially when pathogen levels are too low to allow confirmation of process control, as they typically are in beef slaughter processing. Since E. coli O157:H7 has been shown to have some acid resistance, the ability of typical indicator organisms to accurately predict the reduction of this pathogen by carcass decontamination procedures has been a concern. Obtaining potential indicator bacteria from the same environmental reservoir as E. coli O157:H7 may provide non-pathogenic indicators with similar heat- and acid-resistance characteristics suitable for use in processing plant environments for validation and verification of carcass decontamination treatments within HACCP plans. Potential indicator bacteria were isolated from hides of cattle at slaughter facilities in Arizona, Georgia, and Texas and compared with isolates of E. coli O157:H7 from the same locations to determine similarity in acid- and heat-resistance characteristics. After evaluation at 2 heating temperatures (55 and 65??C) and 3 pH levels (3.0, 4.0, and 5.0), it was determined that several potential indicator bacteria were slightly more resistant than E. coli O157:H7 to heating and acid treatment. The greatest reduction in numbers for E. coli O157:H7 and indicator bacteria occurred at pH 3.0 and temperature of 65??C. Counts of bacteria grown at pH 4.0 and 5.0 were not significantly different. Testing indicated that several of the isolates from cattle hides would make good process control indicators since the indicator bacteria were reduced by heating or acid conditions at similar or greater rates when compared to E. coli O157:H7, providing an increased level of security that pathogens have been reduced in processing.