Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

Thermal inactivation of Shiga toxin-producing Escherichia coli (STEC) cells within knitted/cubed beef steaks following cooking on a nonstick griddle was quantified. Both faces of each beef cutlet (ca. 64 g; ca. 8.5 cm length by 10.5 cm width by 0.75 cm height) were surface inoculated (ca. 6.6 log CF...

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Veröffentlicht in:	Journal of food protection 2015-05, Vol.78 (5), p.1013-1017
Hauptverfasser:	Swartz, Richard S, Luchansky, John B, Kulas, Megan, Shoyer, Bradley A, Shane, Laura E, Strasser, Hannah, Munson, Madison, Porto-Fett, Anna C S
Format:	Artikel
Sprache:	eng
Schlagworte:	Aluminum Animals Beef Cattle Colony Count, Microbial Cooking Cooking - methods E coli Escherichia coli Food Contamination - analysis Food Handling - methods Food Microbiology Food safety Food service Hot Temperature Inactivation Olea Olive oil Pathogens Red Meat - microbiology Shiga-Toxigenic Escherichia coli - isolation & purification Temperature Toxins
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