Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods
Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or du...
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| Veröffentlicht in: | Journal of food protection 2009-10, Vol.72 (10), p.2114-2124 |
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| creator | Ingham, Steven C Vang, Song Levey, Ben Fahey, Lisa Norback, John P Fanslau, Melody A Senecal, Andre G Burnham, Greg M Ingham, Barbara H |
| description | Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, inprocess warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution-injected) loins. In sequential temperature abuse studies, a temperature abuse period (≥24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22% , respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events. |
| doi_str_mv | 10.4315/0362-028X-72.10.2114 |
| format | Article |
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THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, inprocess warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution-injected) loins. In sequential temperature abuse studies, a temperature abuse period (≥24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22% , respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-72.10.2114</identifier><identifier>PMID: 19833035</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Accuracy ; Animals ; Bacteria ; bacterial colonization ; bacterial contamination ; Beef ; Biological and medical sciences ; Colony Count, Microbial ; computer software ; Consumer Product Safety ; cooling ; E coli ; Escherichia coli ; Escherichia coli O157 - growth & development ; Escherichia coli O157:H7 ; Experiments ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; Food safety ; Freezing ; Fundamental and applied biological sciences. Psychology ; Growth models ; heat treatment ; Humans ; Kinetics ; Laboratories ; Mathematical functions ; Meat and meat product industries ; Meat processing ; meat products ; Meat Products - microbiology ; microbial growth ; model validation ; Models, Biological ; Pathogens ; Pork ; Poultry ; predictive microbiology ; probabilistic models ; Refrigeration ; Risk Assessment ; Salmonella ; Salmonella - growth & development ; simulation models ; Staphylococcus aureus ; Staphylococcus aureus - growth & development ; Swine ; Temperature ; temperature history evaluation for raw meats ; temperature profiles ; Thawing</subject><ispartof>Journal of food protection, 2009-10, Vol.72 (10), p.2114-2124</ispartof><rights>2009 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Oct 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c465t-eb56718222d6496fb1f5928e611b0be0e6bcf6aacc07d7bafee5ea2e61d48fa23</citedby><cites>FETCH-LOGICAL-c465t-eb56718222d6496fb1f5928e611b0be0e6bcf6aacc07d7bafee5ea2e61d48fa23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/231320099?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,64385,64387,64389,72469</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22006925$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19833035$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ingham, Steven C</creatorcontrib><creatorcontrib>Vang, Song</creatorcontrib><creatorcontrib>Levey, Ben</creatorcontrib><creatorcontrib>Fahey, Lisa</creatorcontrib><creatorcontrib>Norback, John P</creatorcontrib><creatorcontrib>Fanslau, Melody A</creatorcontrib><creatorcontrib>Senecal, Andre G</creatorcontrib><creatorcontrib>Burnham, Greg M</creatorcontrib><creatorcontrib>Ingham, Barbara H</creatorcontrib><title>Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, inprocess warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution-injected) loins. In sequential temperature abuse studies, a temperature abuse period (≥24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22% , respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.</description><subject>Accuracy</subject><subject>Animals</subject><subject>Bacteria</subject><subject>bacterial colonization</subject><subject>bacterial contamination</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>computer software</subject><subject>Consumer Product Safety</subject><subject>cooling</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - growth & development</subject><subject>Escherichia coli O157:H7</subject><subject>Experiments</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Food safety</subject><subject>Freezing</subject><subject>Fundamental and applied biological sciences. 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Vang, Song ; Levey, Ben ; Fahey, Lisa ; Norback, John P ; Fanslau, Melody A ; Senecal, Andre G ; Burnham, Greg M ; Ingham, Barbara H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c465t-eb56718222d6496fb1f5928e611b0be0e6bcf6aacc07d7bafee5ea2e61d48fa23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Accuracy</topic><topic>Animals</topic><topic>Bacteria</topic><topic>bacterial colonization</topic><topic>bacterial contamination</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>computer software</topic><topic>Consumer Product Safety</topic><topic>cooling</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - growth & development</topic><topic>Escherichia coli O157:H7</topic><topic>Experiments</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Food safety</topic><topic>Freezing</topic><topic>Fundamental and applied biological sciences. 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C</au><au>Vang, Song</au><au>Levey, Ben</au><au>Fahey, Lisa</au><au>Norback, John P</au><au>Fanslau, Melody A</au><au>Senecal, Andre G</au><au>Burnham, Greg M</au><au>Ingham, Barbara H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2009-10-01</date><risdate>2009</risdate><volume>72</volume><issue>10</issue><spage>2114</spage><epage>2124</epage><pages>2114-2124</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Tools for predicting growth of Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 (THERM; temperature history evaluation for raw meats) have been developed using ground pork and sausage. THERM tools have been tested with three types of pork sausage but not with other pork products or during sequential temperature abuse periods. We conducted inoculation studies (five strains each of S. aureus and/or Salmonella plus E. coli O157:H7) with simulated cooling of warm sausages, inprocess warming of bratwurst, isothermal temperature abuse of pork frankfurter batter, and two sequential periods of 13, 15.6, or 21.1°C temperature abuse of breakfast sausage, natural (additive-free) chops, and enhanced (phosphate solution-injected) loins. In sequential temperature abuse studies, a temperature abuse period (≥24 h) occurred before and after either refrigeration (5°C for 24 h), or freezing (−20°C for 24 h) and thawing (24 h at 5°C). Pathogen growth predictions from THERM developed using ground pork and sausage were compared with experimental results of 0 to 3.0 log CFU of growth. Across all temperature abuse conditions, qualitative predictions (growth versus no growth) made using the pork tool (n = 133) and the sausage tool (n = 115) were accurate (51 and 50%, respectively), fail-safe (44 and 50%), or fail-dangerous (5 and 0%). Quantitative predictions from the two tools were accurate (29 and 22% , respectively), fail-safe (59 and 73%), or fail-dangerous (12 and 5%). Pathogen growth was greater during the second sequential temperature abuse period but not significantly so (P > 0.05). Both THERM tools provide useful qualitative predictions of pathogen growth in pork products during isolated or sequential temperature abuse events.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>19833035</pmid><doi>10.4315/0362-028X-72.10.2114</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Accuracy Animals Bacteria bacterial colonization bacterial contamination Beef Biological and medical sciences Colony Count, Microbial computer software Consumer Product Safety cooling E coli Escherichia coli Escherichia coli O157 - growth & development Escherichia coli O157:H7 Experiments Food Handling - methods Food industries Food Microbiology food pathogens Food safety Freezing Fundamental and applied biological sciences. Psychology Growth models heat treatment Humans Kinetics Laboratories Mathematical functions Meat and meat product industries Meat processing meat products Meat Products - microbiology microbial growth model validation Models, Biological Pathogens Pork Poultry predictive microbiology probabilistic models Refrigeration Risk Assessment Salmonella Salmonella - growth & development simulation models Staphylococcus aureus Staphylococcus aureus - growth & development Swine Temperature temperature history evaluation for raw meats temperature profiles Thawing |
| title | Predicting Behavior of Staphylococcus aureus, Salmonella Serovars, and Escherichia coli O157:H7 in Pork Products during Single and Repeated Temperature Abuse Periods |
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