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Survival of Listeria monocytogenesduring Frying of Chicken Burger Patties

Food and Nutrition Sciences 2011年第5期2卷 471-475页

作者： Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis John Yew Huat Tang Yoshitsugu Nakaguchi mitsuaki nishibuchi Son Radu Center of Excellence for Food Safety Research Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Serdang Malaysia

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

关键词： Listeria monocytogenes Survival Frying Chicken Burger Patties

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Simultaneous Detection of Salmonellaspp., SalmonellaEnteritidis and SalmonellaTyphimurium in Raw Salad Vegetables and Vegetarian Burger Patties

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Food and Nutrition Sciences 2011年第10期2卷 1077-1081页

作者： Elexson Nillian Chai Lay Ching Pui Chai Fung Tunung Robin Ubong Anyi Tuan Zainazor Tuan Chilek Son Radu mitsuaki nishibuchi 不详

The health risks posed by Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium through the consumption of raw vegetables and vegetarian burger patties necessitates the needs for the optimization of analytical approach for their detection and enumeration in the raw vegetables, which served as potential vehicles for transmission of these pathogenic microorganisms. We sought to establish a rapid, economic and sensitive method to detect and determine the load of Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium using the most probable numbers (MPN) in combination with the multiplex polymerase chain reaction (MPCR). From the naturally contaminated one hundred and seventy five samples tested (n = 175), the overall prevalence of Salmonella spp. was 28%, Salmonella Enteritidis was 20% and Salmonella Typhimurium was 14.3%, respectively. The MPN-MPCR is a quantitative method to determine the density of cell concentration of Salmonella in all the samples (Salmonella spp. ranged from <3 to 53 MPN/g;S. Enteritidis ranged from <3 to 24 MPN/g;and S. Typhimurium ranged from <3 to 15 MPN/g). The combination of the MPN-MPCR is an efficient, simple, fast analytical method for the detection and enumeration of Salmonella spp., Salmonella Enteritidis and Salmonella Typhimurium in vegetables and the vegetarian burger patties since it can significantly reduce time and labour with analysis completed within 2 days, as opposed to the traditional confirmation method that can take up to 5 days for unequivocal identification of species.

关键词： Salmonella spp Salmonella Enteritidis Salmonella Typhimurium Most Probable Number (MPN) Multiplex Polymerase Chain Reaction

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