Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations
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 fo...
| Main Authors: | , , , |
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| Format: | Journal Article |
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Taylor and Francis Ltd
2001
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| Online Access: | http://hdl.handle.net/20.500.11937/4185 |
| _version_ | 1848744444705112064 |
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| author | Bertolatti, Dean Munyard, S. Grubb, W. Binns, Colin |
| author_facet | Bertolatti, Dean Munyard, S. Grubb, W. Binns, Colin |
| author_sort | Bertolatti, Dean |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T06:01:34Z |
| format | Journal Article |
| id | curtin-20.500.11937-4185 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:01:34Z |
| publishDate | 2001 |
| publisher | Taylor and Francis Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-41852017-09-13T16:06:55Z Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations Bertolatti, Dean Munyard, S. Grubb, W. Binns, Colin 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. 2001 Journal Article http://hdl.handle.net/20.500.11937/4185 10.1080/09603120120070874 Taylor and Francis Ltd fulltext |
| spellingShingle | Bertolatti, Dean Munyard, S. Grubb, W. Binns, Colin Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title | Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title_full | Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title_fullStr | Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title_full_unstemmed | Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title_short | Thermal inactivation of antimicrobial-resistant Gram-positive cocci in chicken meat: D and Z value determinations |
| title_sort | thermal inactivation of antimicrobial-resistant gram-positive cocci in chicken meat: d and z value determinations |
| url | http://hdl.handle.net/20.500.11937/4185 |