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

Abstract The pathogen thermal lethality in ground and formulated beef/turkey was evaluated for a cocktail of E. coli O157:H7, Salmonella , and Listeria monocytogenes , respectively. At a temperature range of 55–70°C, the heat resistance of L. monocytogenes was not significantly (at α =0.05) different from those of Salmonella . The heat resistance of L. monocytogenes at 55–70°C was 45–81% higher than that of E. coli O157:H7. In this study, a practical approach was developed to predict log 10 (CFU/g) reduction of E. coli O157:H7, Salmonella , or L. monocytogenes in ground, formulated, and formed beef/turkey links that were cooked in an air impingement oven. The predictions of pathogen thermal kills in the links were verified via the inoculation studies for at least a 7 log 10 (CFU/g) reduction of E. coli O157:H7, Salmonella , and L. monocytogenes .