Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties
Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties
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DOI：
10.4315/0362-028x-63.7.894
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发表时间：
2000-07-01
影响因子：
2
通讯作者：
Broccoli, MH
中科院分区：
文献类型：
--
作者：
D'Sa, EM;Harrison, MA;Broccoli, MH
一个快速，高温双面烧烤（DGB）系统进行了比较，单面烧烤（SSB）系统烹饪的餐饮服务碎牛肉饼，以减少微生物数量和保持质地质量。将含有大肠杆菌O 157：H7或单核细胞增生李斯特菌（10（6-7）CFU/g）的肉饼（110 g）在每个烹饪系统上烹饪至60或68 ℃的目标内部温度，并立即从烤架上取出，而不需要推荐用于碎牛肉肉饼的餐饮烹饪的60或68 ℃的额外保持时间。实际发现达到的内部温度，在烤架上的位置，熟度，烹饪时间，烹饪后的重量，质地特征，和细菌计数的肉饼进行了监测。DGB降低了E. coliO 157：H7和L.当烹饪到60摄氏度的目标温度时，碎牛肉饼中的单核细胞增多症种群分别为5.7 log（10）和5.4 log（10）CFU/g（实际最终内部温度为71.2 ℃），分别增加6.1 log（10）和5.6 log（10）CFU/g，当烹饪到68摄氏度的目标温度时（实际最终内部温度为75.8摄氏度）。SSB降低了E. coliO 157：H7和L.当烹饪至60 ℃的目标温度时，单核细胞增多症群体分别减少1.3 log（10）和1.8 log（10）CFU/ g（实际最终内部温度为62.7 ℃），分别增加2.9 log（10）和3.6 log（10）CFU/g，当烹饪到68摄氏度的目标温度时（实际最终内部温度为69.3摄氏度）。与SSB系统相比，DGB系统在烹饪至任一目标温度的肉饼中实现更高、更快的温度升高。这种较高的温度更有效地破坏牛肉饼中的病原体。质地分析确定，与SSB系统相比，在DGB系统上烹饪的肉饼具有显著更高的弹性、粘性和产品高度值，并且与60 ° C相比，在任一系统上烹饪的肉饼在68 ° C的目标温度下具有显著更高的硬度、粘性、咀嚼性和产品高度值。
A rapid, high-temperature double-sided grilling-broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110 g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (10(6-7) CFU/g) were cooked to target internal temperatures of 60 or 68 degrees C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68 degrees C that is recommended for foodservice cooking of ground beef patties. Actual find internal temperature attained, position on the grill, degree of doneness, cooking time, after-cook weight, texture characteristics, and bacterial counts of the patties were monitored. The DGB reduced E. coli O157:H7 and L. monocytogenes populations in ground beef patties by 5.7 log(10) and 5.4 log(10) CFU/g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 71.2 degrees C) and by 6.1 log(10) and 5.6 log(10) CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 75.8 degrees C). The SSB reduced E. coli O157:H7 and L. monocytogenes populations by 1.3 log(10) and 1.8 log(10) CFU/ g, respectively, when cooked to a target temperature of 60 degrees C (actual final internal temperature of 62.7 degrees C) and by 2.9 log(10) and 3.6 log(10) CFU/g, respectively, when cooked to a target temperature of 68 degrees C (actual final internal temperature of 69.3 degrees C). The DGB system effected a higher, more rapid temperature increase in patties cooked to either target temperature compared to the SSB system. This higher temperature was more effective in destroying pathogens in beef patties. Texture analyses determined that patties cooked on the DGB system had significantly higher values for springiness, adhesiveness, and product height as compared to the SSB system, and patties cooked on either system had significantly higher hardness, gumminess, chewiness, and product height values at the target temperature of 68 degrees C as compared to 60 degrees C.