TY - JOUR
T1 - Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers
AU - Osaili, Tareq M.
AU - Hasan, Fayeza
AU - Dhanasekaran, Dinesh Kumar
AU - Obaid, Reyad S.
AU - Al-Nabulsi, Anas A.
AU - Rao, Sowmya
AU - Fatima, Hera
AU - Ayyash, Mutamed
AU - Savvaidis, Ioannis
AU - Holley, Richard
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/2
Y1 - 2020/2
N2 - 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.
AB - 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.
KW - Burger
KW - Camel meat
KW - D-value
KW - Fat
KW - Process validity
KW - z-value
UR - https://www.scopus.com/pages/publications/85076133741
UR - https://www.scopus.com/inward/citedby.url?scp=85076133741&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2019.108914
DO - 10.1016/j.lwt.2019.108914
M3 - Article
AN - SCOPUS:85076133741
SN - 0023-6438
VL - 120
JO - LWT
JF - LWT
M1 - 108914
ER -