Escherichia coli O157:H7 (ECOH) may translocate from meat surfaces to internal tissues during grinding processes. This study evaluated the inactivation of ECOH in ground beef and veal by cooking to various internal temperatures (55°C, 62.5°C, 71.1°C, and 76°C). Grounded beef/veal were inoculated with 6 log ECOH and prepared into patties, stored aerobically (4°C, 4 -days) before double-pan-broiling to the internal temperatures mentioned above with a three-minute rest. Samples’ color were monitored, which changed significantly during storage and cooking. Pathogen concentration was measured by plating the homogenized sample on TSA and McConkey agar. The pathogen population was below detectable limit when samples were cooked to/above 71.1°C with a three-minute rest time, suggesting that said internal temperature reduces E. coli amount to an acceptable limit for human consumption. These findings will be useful to the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) for risk assessments on non-intact beef/veal products.
Advisor(s) or Committee Chair
Dr. Cangliang Shen
Li, Kawang, "Quality Change and Thermal Inactivation of Escherichia coli O157:H7 in Non-Intact Beef and Veal Patties by Double Pan-Broiling" (2014). Honors College Capstone Experience/Thesis Projects. Paper 519.