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    Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations

    117160_Thermal%20inactivation%20PID%20117160.pdf (54.97Kb)
    Access Status
    Open access
    Authors
    Bertolatti, Dean
    Munyard, S.
    Grubb, W.
    Binns, Colin
    Date
    2001
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Bertolatti, Dean and Munyard, Steven and Grubb, Warren and Binns, Colin. 2001. Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations. International Journal of Environmental Health Research. 11: pp. 257-266.
    Source Title
    International Journal of Environmental Health Research
    DOI
    10.1080/09603120120070874
    ISSN
    09603123
    Faculty
    Faculty of Health Sciences
    Department of Health, Safety and Environment
    School of Public Health
    School
    Environmental Health
    URI
    http://hdl.handle.net/20.500.11937/4185
    Collection
    • Curtin Research Publications
    Abstract

    Antimicrobial-resistance in Gram-positive bacteria is reported with increasing frequency in strains isolated from food animals. Their isolation from commercial poultry carcasses and meat products constitute a potential risk that resistant strains or resistance genes might spread to humans via the food chain. As bacterial inactivation by thermal process is a critical control point in the safe preparation of many ready-to-eat foods, it is important to determine the thermal resistance of these organisms. The present study was undertaken to investigate the thermal tolerance ( D and Z values) of antimicrobial-resistant, Gram-positive cocci in ground chicken meat. The antimicrobial-resistant, Gram-positive cocci for this study were isolated from two poultry processing plants in Western Australia. D and Z value data indicate that these isolates do not exhibit enhanced thermal resistant characteristics. The estimated lethal effect of the cooking process for chicken meat indicates that an internal temperature of 70°C for 2.1 min would provide a 7-log reduction of all cell suspensions tested.

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