Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef
Salmonella spp. is a significant foodborne pathogen present in raw meat products and in the processing environment. It can be eliminated by thermal processes such as cooking. Time and temperature in the thermal process play an important role in eliminating this pathogen. The objective of this study...
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| Format: | Article |
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Malaysian Society of Applied Biology
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/110555/ |
| _version_ | 1848865547686510592 |
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| author | Dora-Liyana, Abd Lataf Mahyudin, Nor Ainy Ismail-Fitry, Mohammad Rashedi Ahmad Zainuri, Mohd Dzomir |
| author_facet | Dora-Liyana, Abd Lataf Mahyudin, Nor Ainy Ismail-Fitry, Mohammad Rashedi Ahmad Zainuri, Mohd Dzomir |
| author_sort | Dora-Liyana, Abd Lataf |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Salmonella spp. is a significant foodborne pathogen present in raw meat products and in the processing environment. It can be eliminated by thermal processes such as cooking. Time and temperature in the thermal process play an important role in eliminating this pathogen. The objective of this study is to determine the D- and z-values of Salmonella spp. in whole-muscle beef using the isothermal inactivation method in four temperatures at designated time intervals. Whole-muscle beef was inoculated with 7 to 8 log10 CFU/mL of Salmonella Typhimurium and Salmonella Enteritidis. The inoculated meat samples were heat treated at 58 °C, 60 °C, 62 °C, and 64 °C. At each temperature, Salmonella spp. survival rate was plotted and the D- and z-values were obtained by linear regression of the survival curve. The D-values for the thermal inactivation of whole-muscle beef are D58 °C=5.41 min, D60 °C=2.03 min, D62 °C=0.46 min, and D64 °C=0.18 min, while the z-value obtained was 3.94 °C. These findings will assist food processors in designing the critical limits on the critical control points of the cooking process that ensure safety against Salmonella spp. in cooked whole-muscle beef. |
| first_indexed | 2025-11-15T14:06:27Z |
| format | Article |
| id | upm-110555 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:06:27Z |
| publishDate | 2023 |
| publisher | Malaysian Society of Applied Biology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1105552024-05-27T08:41:03Z http://psasir.upm.edu.my/id/eprint/110555/ Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef Dora-Liyana, Abd Lataf Mahyudin, Nor Ainy Ismail-Fitry, Mohammad Rashedi Ahmad Zainuri, Mohd Dzomir Salmonella spp. is a significant foodborne pathogen present in raw meat products and in the processing environment. It can be eliminated by thermal processes such as cooking. Time and temperature in the thermal process play an important role in eliminating this pathogen. The objective of this study is to determine the D- and z-values of Salmonella spp. in whole-muscle beef using the isothermal inactivation method in four temperatures at designated time intervals. Whole-muscle beef was inoculated with 7 to 8 log10 CFU/mL of Salmonella Typhimurium and Salmonella Enteritidis. The inoculated meat samples were heat treated at 58 °C, 60 °C, 62 °C, and 64 °C. At each temperature, Salmonella spp. survival rate was plotted and the D- and z-values were obtained by linear regression of the survival curve. The D-values for the thermal inactivation of whole-muscle beef are D58 °C=5.41 min, D60 °C=2.03 min, D62 °C=0.46 min, and D64 °C=0.18 min, while the z-value obtained was 3.94 °C. These findings will assist food processors in designing the critical limits on the critical control points of the cooking process that ensure safety against Salmonella spp. in cooked whole-muscle beef. Malaysian Society of Applied Biology 2023 Article PeerReviewed Dora-Liyana, Abd Lataf and Mahyudin, Nor Ainy and Ismail-Fitry, Mohammad Rashedi and Ahmad Zainuri, Mohd Dzomir (2023) Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef. Malaysian Applied Biology, 52 (6). pp. 119-126. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/article/view/2776 10.55230/mabjournal.v52i6.2776 |
| spellingShingle | Dora-Liyana, Abd Lataf Mahyudin, Nor Ainy Ismail-Fitry, Mohammad Rashedi Ahmad Zainuri, Mohd Dzomir Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title | Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title_full | Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title_fullStr | Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title_full_unstemmed | Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title_short | Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef |
| title_sort | thermal inactivation d- and z-values of salmonella enteritidis and salmonella typhimurium in whole-muscle beef |
| url | http://psasir.upm.edu.my/id/eprint/110555/ http://psasir.upm.edu.my/id/eprint/110555/ http://psasir.upm.edu.my/id/eprint/110555/ |