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  • Title: Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating.
    Author: McCann MS, McDowell DA, Sheridan JJ.
    Journal: J Appl Microbiol; 2009 Jun; 106(6):1901-7. PubMed ID: 19298516.
    Abstract:
    AIM: To investigate the influence of reducing beef surface water activity (a(w)) on the survival of Salmonella Typhimurium DT104 during heating. METHODS AND RESULTS: Beef discs were surface inoculated with S. Typhimurium DT104 and either untreated or dried to achieve surface a(w) values of 0.95, 0.85 and 0.70. The samples were vacuum packed, heat-treated at 60 degrees C and removed at predetermined times. The inactivation curves were influenced by a(w) and treatment time. Biphasic inactivation curves were observed for S. Typhimurium DT104 heat-treated on beef samples with altered a(w) values, which were characterized by an initial decline in cell numbers at commencement of heating followed by a much slower rate of inactivation during the remaining treatment period. Point estimates of the heating time required to achieve a 1 log reduction on beef surfaces with a(w) of 0.99, 0.95, 0.85 and 0.70 were 0.5, 1.55, 11.25 and 17.79 min, respectively. CONCLUSIONS: A decrease in beef surface a(w) can substantially enhance the survival of S. Typhimurium DT104 after heating. SIGNIFICANCE AND IMPACT OF THE STUDY: Caution needs to be taken using dry air as a decontamination method as this may rapidly decrease product surface and pathogen a(w) values resulting in enhanced survival.
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