Thermal inactivation of Escherichia coli O157:H7 and Salmonella on catfish and tilapia
- 作者：Kathleen T. Rajkowski ; Kathleen.rajkowski@ars.usda.gov
- 关键词：Finfish ; Catfish ; Tilapia ; Escherichia coli O157 ; H7 ; Salmonella ; Thermal D-values ; Z-values
- 刊名：Food Microbiology
- 出版年：2012
- 期刊代码：100_07400020
- 类别：imm
- 出版时间：June, 2012
- 卷：30
- 期：2
- 页码：427-431
- 文件大小：331 K
摘要
Thermal inactivation kinetics of individual cocktails of Escherichia coli O157:H7, or of Salmonella meat isolates or seafood isolates were determined in catfish and tilapia. Determinations were done at 55, 60 and 65聽掳C using a circulating-water bath and calculated using linear regression analysis. Salmonella seafood and meat isolates D-10 values on the finfish were the same and ranged from 425 to 450, 27.1 to 51.4, 2.04-3.8聽s (z聽=聽4.3聽掳C) at 55, 60 and 65聽掳C, respectively. The E.聽coli O157:H7 D-10 values ranged from 422 to 564, 45.2 to 55.5 and 3.3-4.2聽s (z聽=聽4.3聽掳C) at 55, 60 and 65掳聽C, respectively. The only statistical difference (P聽鈮ぢ?.05) was found when comparing the D-10 values for E.聽coli O157:H7 at 55聽掳C on catfish and tilapia. The other D-10 values for the Salmonella at all temperatures and E.聽coli O157:H7 at 60 and 65聽掳C on the catfish or tilapia showed no statistical difference. D-10 values for the catfish and tilapia were significantly lower than the reported values in other food systems, but the z-values were within the literature reported range. These D-10 values can be used to determine cooking parameters of finfish.