Comparative Study of Thermal Inactivation of <i>Escherichia coli</i> O157:H7, <i>Salmonella</i>, and <i>Listeria monocytogenes</i> in Ground Pork

Abstract

ABSTRACT: Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork was compared. The D (decimal reduction time at a certain heating temperature) values of E. coli O157:H7, Salmonella, and L. monocytogenes at 55 to 70°C were 33.44 to 0.048 min, 45.87 to 0.083 min, and 47.17 to 0.085 min, respectively. The z (temperature rise for 1 log10 reduction of D) value of E. coli O157:H7, Salmonella, and L. monocytogenes in ground pork was 4.94°C, 5.89°C, and 5.92°C, respectively. Significant difference was found on the D and z values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. The D and z values of Salmonella in ground pork were not significantly different from L. monocytogenes.