Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins.
Int J Food Microbiol
; 317: 108422, 2020 Mar 16.
Article
em En
| MEDLINE
| ID: mdl-31756646
ABSTRACT
This study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak associated with flour), and compare the thermal inactivation parameters (D- and z-values) of cocktails of four isolates of E. coli O121 and three serovars of Salmonella (Newport, Typhimurium, and Senftenberg) in muffin batter. Flour samples were spray inoculated with the E. coli O121 or Salmonella cocktails, dried back to the pre-inoculation weight to achieve ~7 log10 CFU/g, and used to prepare muffin batter. For the muffin baking validation study using E. coli O121, muffin batter was baked at 375⯰F (190.6⯰C) oven temperature for 21â¯min followed by 30â¯min of ambient cooling. The E. coli O121 population decreased by >7 log10 CFU/g in muffins by 17â¯min of baking, and was completely eradicated after 21â¯min of baking and ambient cooling. The D-values of E. coli O121 and Salmonella cocktails in muffin batter at 60, 65 and 70⯰C were 42.0 and 38.4, 7.5 and 7.2, and 0.4 and 0.5â¯min, respectively; whereas the z-values of E. coli O121 and Salmonella were 5.0 and 5.2⯰C, respectively.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Salmonella typhimurium
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Pão
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Escherichia coli O157
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Farinha
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Temperatura Alta
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article