Handbook of Meat Processing

Table 8.1. Effect of cooking on selected pathogenic bacteria

Author Product Bacteria Cooking Process Effect

Pepe et al. 2006 Breaded chicken

cutlet

Staphylococcus

aureus

Baking Absent from 3.5 × 1 0^7

Whyte et al.,

2006

Chicken livers Campylobacter Pan fry to internal

temperature 70 ° C

No positive samples

Yilmaz et al,

2005

Veal meatballs Stapylococcus

aureus

Grill 160 ° C for 3 min 1.02 log reduction

Conventional oven

160 ° C 6 min

1.08 log reduction

Escherichia coli

O157:H7

Grill 160 ° C for 3 min 4 log reduction

Conventional oven

160 ° C 6 min

4 log reduction

Murphy et al

2004a

Franks, pork Escherichia coli

O157:H7

55 ° C 33.44 min D - value a

57 ° C 10.37 min D - value

60 ° C 3.22 min D - value

62.5 ° C 3.22 min D - value

65 ° C 0.80 min D - value

67.5 ° C 0.077 min D - value

70 ° C 0.048 min D - value

Murphy et al

2004a

Franks, pork Salmonella 55 ° C 45.87 min D - value

57 ° C 26.67 min D - value

60 ° C 5.07 min D - value

62.5 ° C 2.56 min D - value

65 ° C 1.91 min D - value

67.5 ° C 0.36 min D - value

70 ° C 0.083 min D - value

Murphy et al

2004a

Franks, pork Listeria

monocytogenes

55 ° C 47.17 min D - value

57 ° C 22.32 min D - value

60 ° C 5.61 min D - value

62.5 ° C 2.87 min D - value

65 ° C 1.56 min D - value

67.5 ° C 0.44 min D - value

70 ° C 0.085 min D - value

Murphy et al

2004b

Beef/Turkey

link

Escherichia coli

O157:H7

55 ° C 23.23 min D - value

57 ° C 7.43 min D - value

60 ° C 2.38 min D - value

62.5 ° C 0.76 min D - value

65 ° C 0.24 min D - value

67.5 ° C 0.08 min D - value

70 ° C 0.03 min D - value

Murphy et al

2004b

Beef/Turkey

link

Listeria

monocytogenes

55 ° C 50.35 min D - value

57 ° C 18.60 min D - value

60 ° C 6.87 min D - value

62.5 ° C 2.54 min D - value

65 ° C 0.84 min D - value

67.5 ° C 0.35 min D - value

70 ° C 0.13 min D - value

(continued)

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