Author/Authors :
el - dahshan, amalika d. mansoura university - fac. of agric. - food industries depart., Egypt , shalaby, m.t. mansoura university - fac. of agric. - food industries depart., Egypt , abdel - gawwad, a.i. mansoura university - fac. of agric. - food industries depart., Egypt. , amin, heba e. mansoura university - fac. of agric. - food industries depart., Egypt
Abstract :
Escherichia coli O157:H7 and Salmonella typhimurium are two of the most important foodborne pathogens causing gastroenteritis all around the world . Two samples were taken from chicken burger and meat sausage samples ,which prepared in a manner similar to commercial one . Then, samples inoculated with approximately 10^6-10^7cfu/g of E. coli O157:H7 and10^7-10^8cfu/g of S. typhimurium then, cooked by microwaving , grilling , frying and boiling . Following exposures to heat treatments, viable counts and temperature measurements were immediately performed. Elimination of E. coliO157:H7 inoculated onto chicken burger was observed after microwaving, grilling, frying and boiling exposure for 40 sec., 7 min., 2.5 min. and 1.5min. , respectively and after 35 sec., 8 min., 2 min., and 2 min., for meat sausage samples, respectively. S. typhimurium inoculated onto chicken burger was undetectable after microwaving, grilling, frying and boiling for 35 sec., 7 min., 1.5 min. and 1.2 min., respectively, and after 30 sec., 6 min., 1.5 min., and 1min., for meat sausage samples, respectively . This study showed that the lowest temperature degree at which elimination of E. coli O157:H7 was realized by microwave heating at 74°C for 40sec. and 66.6°C for 35sec. for both chicken burger and meat sausage. As for S. typhimurium, it was 65°C for 35 and 30 sec. for both chicken burger and meat sausage samples, respectively. This study also showed that E. coliO157:H7 was more heat resistant than S. typhimurium under the same conditions.
