Inactivation of salmonellae in autoclaved ground beef exposed to constantly rising temperatures
1979
Thompson, W.S. | Busta, F.F. | Thompson, D.R. | Allen, C.E.
Recently, there has been an increase in the incidence of human salmonellosis contracted from precooked beef roasts. Inactivation of a five-serotype salmonella composite was checked in autoclaved ground beef exposed to constantly rising temperatures similar to those used in cooking beef. Rising temperature rates of 6.0 C/h, 8.5 C/h, and 12.5 C/h and constant temperatures of 55 degrees C, 57 degrees C, 61 degrees C, and 63 degrees C were checked. Salmonella typhimurium TM-1 and composite survival were compared. Apparent heat resistance of salmonella was unaffected by serotype or heat treatment of ground beef. Comparing these results to earlier rising temperature experiments with clostridium perfringens suggests that controlling C. perfringens results in controlling salmonellae. Based on these results, the USDA processing ruling of 7/18/78 seems adequate to control salmonellae in pre-cooked beef roasts.
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