$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties

Meat science, v.101, 2015년, pp.25 - 32  

Manios, S.G. ,  Skandamis, P.N.

Abstract AI-Helper 아이콘AI-Helper

The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 oC for 5 and 75 days. After thawing at 4 oC/16 h, 20 oC/12 h, in microwave/22-24 min,...

주제어

참고문헌 (48)

  1. International Journal of Food Microbiology Abee 50 1-2 65 1999 10.1016/S0168-1605(99)00078-1 Microbial stress response in minimal processing 

  2. Journal of Food Science Ahmed 60 606 1995 10.1111/j.1365-2621.1995.tb09838.x Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition 

  3. Journal of Food Protection Ansay 62 11 1243 1999 10.4315/0362-028X-62.11.1243 Survival of Escherichia coli O157:H7 in ground beef patties during storage at 2, ?2, 15 and then ?2°C, and 20°C 

  4. Food Control Badrie 17 5 370 2006 10.1016/j.foodcont.2005.01.003 Consumer awareness and perception to food safety hazards in Trinidad, West Indies 

  5. Meat Science Barbera 73 3 467 2006 10.1016/j.meatsci.2006.01.011 Meat cooking shrinkage: Measurement of a new meat quality parameter 

  6. International Journal of Food Microbiology Barrell 6 309 1988 10.1016/0168-1605(88)90024-4 The survival and recovery of Salmonella Typhimurium phage type U285 in frozen meats and tryptone soya yeast extract broth 

  7. Journal of Food Science Berry 63 5 797 1998 10.1111/j.1365-2621.1998.tb17903.x Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state 

  8. International Journal of Food Microbiology Byrne 79 3 183 2002 10.1016/S0168-1605(02)00120-4 The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers 

  9. MMWR. Morbidity and Mortality Weekly Report Centers for Disease Control and Prevention (CDC) 51 637 2002 Multistate outbreak of Escherichia coli O157:H7 infections associated with eating ground beef-United States, June-July 2002 

  10. MMWR. Morbidity and Mortality Weekly Report Centers for Disease Control and Prevention (CDC) 59 557 2010 Two multistate outbreaks of shiga toxin-producing Escherichia coli infections linked to beef from a single slaughter facility-United States, 2008 

  11. Centers for Disease Control, Prevention (CDC) 

  12. Centers for Disease Control, Prevention (CDC) 

  13. Centers for Disease Control, Prevention (CDC) 

  14. International Journal of Food Microbiology Czechowicz 33 275 1996 10.1016/0168-1605(96)01116-6 Recovery of thermally-stressed Escherichia coli O157:H7 by media supplemented with pyruvate 

  15. Journal of Food Protection D'Sa 63 7 894 2000 10.4315/0362-028X-63.7.894 Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties 

  16. Journal of Food Protection Dominguez 72 10 2088 2009 10.4315/0362-028X-72.10.2088 Survival of Salmonella in processed chicken products during frozen storage 

  17. Journal of Food Protection Elkest 55 8 639 1992 10.4315/0362-028X-55.8.639 Freezing of Listeria monocytogenes and other microorganisms-A review 

  18. International Journal of Food Microbiology Gilbert 117 3 306 2007 10.1016/j.ijfoodmicro.2007.05.004 Survey of domestic food handling practices in New Zealand 

  19. Food Control Gill 20 5 501 2009 10.1016/j.foodcont.2008.07.019 Survival of bacteria in less than thorough cooked, brine-injected steaks 

  20. Journal of Food Protection Jackson 59 3 230 1995 10.4315/0362-028X-59.3.230 Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures 

  21. Food Control Jev?nik 19 8 737 2008 10.1016/j.foodcont.2007.07.017 Consumers' awareness of food safety from shopping to eating 

  22. Letters in Applied Microbiology Juneja 37 4 292 2003 10.1046/j.1472-765X.2003.01393.x A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7 

  23. International Journal of Food Microbiology Juneja 70 1-2 37 2001 10.1016/S0168-1605(01)00518-9 Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels 

  24. Food Control Karabudak 19 3 320 2008 10.1016/j.foodcont.2007.04.018 Food safety in the home consumption of meat in Turkey 

  25. Journal of Food Science King (nee Turner) 71 4 31 2006 10.1111/j.1750-3841.2006.00029.x Does it look cooked? A review of factors that influence cooked meat color 

  26. Journal of Food Protection Kotrola 60 8 898 1997 10.4315/0362-028X-60.8.898 Heat inactivation of Escherichia coli 0157: H7 in turkey meat as affected by sodium chloride, sodium lactate, polyphosphate, and fat content 

  27. Meat Science Lianou 82 4 461 2009 10.1016/j.meatsci.2009.02.018 Evaluation of the effect of defrosting practices of ground beef on the heat tolerance of Listeria monocytogenes and Salmonella Enteritidis 

  28. Journal of Food Protection Luchansky 76 8 1434 2013 10.4315/0362-028X.JFP-12-429 Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H?, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef 

  29. American Journal of Physiology Mazur 247 16 125 1984 10.1152/ajpcell.1984.247.3.C125 Freezing of living cells: Mechanisms and implications 

  30. Journal of Food Protection McLaughlin 69 3 666 2006 10.4315/0362-028X-69.3.666 Outbreak of multidrug-resistant Salmonella Typhimurium associated with ground beef served at a school potluck 

  31. Applied and Environmental Microbiology Miller 66 10 4345 2000 10.1128/AEM.66.10.4345-4350.2000 Cold shock induction of thermal sensitivity in Listeria monocytogenes 

  32. Journal of Food Science Mukherjee 74 2 94 2009 10.1111/j.1750-3841.2008.01035.x Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef 

  33. Food Microbiology Murphy 21 5 493 2004 10.1016/j.fm.2004.01.002 Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven 

  34. Food Control Novak 14 1 25 2003 10.1016/S0956-7135(02)00048-8 Effects of refrigeration or freezing on survival of Listeria monocytogenes Scott A in under-cooked ground beef 

  35. Food Control Passos 13 1 33 2002 10.1016/S0956-7135(01)00080-9 Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes 

  36. Journal of Food Protection Phang 74 10 1708 2011 10.4315/0362-028X.JFP-10-417 Burger preparation: what consumers say and do in the home 

  37. CRC Critical Reviews in Clinical Laboratory Sciences Ray 4 161 1973 10.3109/10408367309151556 Freeze injury in bacteria 

  38. Journal of Food Protection Rhee 66 6 1030 2003 10.4315/0362-028X-66.6.1030 Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef 

  39. Journal of Food Protection Sage 61 9 1181 1998 10.4315/0362-028X-61.9.1181 Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties 

  40. Journal of Food Protection Schneider 74 8 1315 2011 10.4315/0362-028X.JFP-11-046 Multistate outbreak of multidrug-resistant Salmonella Newport infections associated with ground beef, October to December 2007 

  41. Journal of Food Protection Shen 73 3 461 2010 10.4315/0362-028X-73.3.461 Inactivation of Escherichia coli O157:H7 in non-intact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances 

  42. Journal of Food Science Shen 76 1 64 2011 10.1111/j.1750-3841.2010.01882.x Inactivation of Escherichia coli O157:H7 in moisture-enhanced non-intact beef by pan-broiling or roasting with various cooking appliances set at different temperatures 

  43. Journal of Food Protection Shen 74 4 531 2011 10.4315/0362-028X.JFP-10-430 Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced non-intact beef 

  44. Food Microbiology Simpson Beauchamp 27 1 144 2010 10.1016/j.fm.2009.09.007 Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters 

  45. Food Microbiology Skandamis 25 2 294 2008 10.1016/j.fm.2007.10.008 Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses 

  46. United States Department of Agriculture-Food Safety and Inspection Service 

  47. US Department of Agriculture Food Safety and Inspection Service 

  48. Meat Science Vasanthi 76 2 274 2007 10.1016/j.meatsci.2006.11.018 Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로