Thermal Food Processing

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Thermal Processing of Meat Products 169 6.5.2.1 Escherichia coli O157:H7 E. coli O157:H7 is considered a pathogen of significance in beef and ground beef products. Recently, E. coli O157:H7 and other enterohemorrhagic E. coli have emerged as prominent food-borne disease agents. Cattle are a reservoir of E. coli O157:H7, and the consumption of raw or undercooked beef has most often been associated with food-borne infections. Therefore, during the processing of meat products, thermal processes should be designed to eliminate this pathogen. Because this pathogen has similar growth and lethality characteristics as Salmonella spp., thermal processes developed for meat products target the elimination of Salmonella spp. rather than E. coli O157:H7. Similarly, pathogen modeling programs consider using Salmonella spp. as an indicator organism to model the survival/growth of this pathogen. USDA-FSIS based the lethality performance standards for processed products on this assumption. 27,28 D and Z values for E. coli O157:H7 had been determined in ground beef. 29 6.5.2.2 Salmonella spp. Salmonella spp. is widely distributed in nature and is a major cause of food-borne illness in the U.S., and >95% of the nontyphoidal Salmonella outbreaks are foodborne. 30 The growth rate of Salmonella spp. is substantially reduced at
170 Thermal Food Processing: New Technologies and Quality Issues Epidemiologic surveillance data indicate that the case fatality rate varies by age, with a higher case fatality rate among newborns and the elderly. L. monocytogenes can be in the food processing environment and can form biofilms on solid surfaces commonly found in food processing plants, including stainless steel and rubber under experimental conditions. Listeria can also survive adverse conditions on apparently smooth surfaces. Recently, several recalls of readyto-eat (RTE) meat and poultry products have occurred because of adulteration with L. monocytogenes. Food-borne illnesses and deaths have been linked to some recalled products. It has generally been concluded that the adulteration occurred through cross-contamination from environmental sources following cooking. 6.5.2.4 Clostridium perfringens C. perfringens is widely distributed in a variety of foods, particularly meat and poultry, and has been implicated in numerous food-borne disease outbreaks. The abilities of C. perfringens to form heat-resistant spores and grow at a very rapid rate at relatively high temperatures are the major contributing factors leading to food poisoning. The temperature range for growth of C. perfringens, 6 to 52.3°C is well documented. 20,31 A short generation time of 7.1 min in ground beef means that after the spores have germinated, rapid cooling of foods is critical. 1,32,33 C. perfringens continues to be a concern to the food industry, particularly to the retail and food service industries, and has been implicated in several large outbreaks. The U.S. Centers for Disease Control and Prevention estimates more than 248,000 cases of food-borne illness due to C. perfringens annually in the U.S. 30 Although C. perfringens vegetative cells do not survive the normal heat processing schedules employed in the meat industry, the spores can survive. Heatactivated spores can germinate and grow rapidly if these products are improperly chilled. Juneja and coworkers 1,32,33 reported D 58°C values of 1.15 to 1.60 min for 10 strains of C. perfringens (vegetative cells) in a model beef gravy system, which are similar to the D values reported for vegetative food-borne pathogens such as E. coli O157:H7, Salmonella spp., and L. monocytogenes. 29,34 Lethality standards for Salmonella spp. 27,28 should be adequate to control normal incidence levels of C. perfringens vegetative cells in processed meat and poultry products. In case thermal process deviations (heating or cooling) occur, spores of C. perfringens, if present in the raw meats utilized for processing of cooked products may be heat activated, germinate, and grow to hazardous levels during cooling or improper storage. The time/temperature guidelines for cooling cooked products specify that the maximum internal temperature should not remain between 54.4 and 26.7°C for more than 1.5 h, nor between 26.7 and 4.4°C for more than 5 h. 28 The U.S. Food and Drug Administration (FDA) Division of Retail Food Protection recognized that inadequate cooling was a major food safety problem and established a recommendation that all food should be cooled from 60 to 21°C in 2 h and from 21 to 5°C in 4 h. 35 Of importance is the use of organic acid antimicrobials such as lactates, diacetates, and citrates, which have been shown to act as bacteriostats to prevent outgrowth of activated spores. 36 A complete compilation
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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Thermal Processing of Poultry Produ
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 507 Rotating drum
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Infrared Heating 509 Conc. of acid
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Infrared Heating 511 When the sweet
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Infrared Heating 513 Degradation ra
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Infrared Heating 515 Å Insulating
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Infrared Heating 517 T l (K) N l /
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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