Document Type

Article

Publication Version

Published Version

Publication Date

10-2014

Journal or Book Title

Foodborne Pathogens and Disease

Volume

11

Issue

10

First Page

808

Last Page

814

DOI

10.1089/fpd.2014.1762

Abstract

Translocation of foodborne pathogens into the interior tissues of pork through moisture enhancement may be of concern if the meat is undercooked. In the present study, a five-strain mixture of Campylobacter jejuni orSalmonella enterica Typhimurium was evenly spread on the surface of fresh pork loins. Pork loins were injected, sliced, vacuum packaged, and stored. After storage, sliced pork was cooked by traditional grilling. Survival ofSalmonella Typhimurium and C. jejuni in the interior tissues of the samples were analyzed by enumeration. The populations of these pathogens dropped below the detection limit (10 colony-forming units/g) in most samples that were cooked to 71.1°C or above. The general linear mixed model procedure was used to model the association between risk factors and the presence/absence of these pathogens after cooking. Estimated regression coefficients associated with the fixed effects indicated that the recovery probability of Salmonella Typhimurium was negatively associated with increasing level of enhancement. The effects of moisture enhancement and cooking on the recovery probability of C. jejuni were moderated by storage temperature. Our findings will assist food processors and regulatory agencies with science-based evaluation of the current processing, storage condition, and cooking guideline for moisture-enhanced pork.

Comments

This is a copy of an article published in the Foodborne Pathogens and Disease © 2014, copyright Mary Ann Liebert, Inc.; Foodborne Pathogens and Disease is available online at: http://online.liebertpub.com.

Copyright Owner

Mary Ann Liebert, Inc.

Language

en

File Format

application/pdf

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