Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers

Tareq M. Osaili, Fayeza Hasan, Dinesh Kumar Dhanasekaran, Reyad S. Obaid, Anas A. Al-Nabulsi, Sowmya Rao, Hera Fatima, Mutamed Ayyash, Ioannis Savvaidis, Richard Holley

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

The study aimed to determine D and z-values of Escherichia coli O157:H7 strains and Salmonella spp. in camel lean meat burger (CM) and camel meat burger with hump fat (CMF). Two E. coli O157:H7 strains, S. Typhimurium and S. Copenhagen were mixed individually with CM and CMF samples, placed in sterile pouches and exposed to water bath heat treatment at 55, 57.5, 60, 62.5, 65, 67.5 °C for different time intervals. The D-values of E. coli O157:H7 161-84 in CM burgers at 60, 62.5, 65, 67.5 °C were 53.5, 20.1, 8.3, and 3.0 s, respectively, while the values in CMF samples were 76.0, 25.9, 9.9 and 4.1 s, respectively. The D-values of S. Typhimurium in CM burgers at 55, 57.5, 60, 62.5 °C were 349.2, 70.5, 18.4 and 6.7 s, respectively, while the values in CMF were 512.1, 77.1, 21.1 and 8.4 s, respectively. There was a significant (P < 0.05) difference in the D-values of E. coli O157:H7 strains and Salmonella spp. between the two formulations. The z-values of E. coli O157:H7 strains and Salmonella spp. ranged from 5.0 to 6.0 °C and 4.1–4.4 °C, respectively. This study provides preliminary data to the camel meat industry to validate thermal processes.

Original languageEnglish
Article number108914
JournalLWT
Volume120
DOIs
Publication statusPublished - Feb 2020

Keywords

  • Burger
  • Camel meat
  • D-value
  • Fat
  • Process validity
  • z-value

ASJC Scopus subject areas

  • Food Science

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