Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling

Tosuncuk, Ö; Bozatli, SB; Dikici, A

Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling

Authors

Tosuncuk, Ö

Bozatli, SB

Dikici, A

Publisher

SPRINGER INDIA

Abstract

The aim of the study was to investigate the safe cooking parameters to eliminate E.coli O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 +/- 1 log cfu/g with a cocktail of 5 strains of E.coli O157:H7. The meatballs were prepared with different ingredients and seasonings depending on the type (kasap or Inegol). The cooking experiments were conducted on a grill, at two different temperatures, 170 and 180 degrees C. Results show that, in order to achieve >= 5 log destruction of E.coli O157:H7 in Kasap and Inegol meatballs cooked at 170 degrees C, the internal temperature should reach to 85 degrees C. On the other hand, when the meatballs were grilled at 180 degrees C, 5 log reductions were achieved by cooking the meatballs to an internal temperature of 80 degrees C for Kasap meatballs and 85 degrees C for Inegol meatballs. Differences in the meatball formulation and shape affected the thermal destruction of E.coli O157:H7. Measuring of the grill temperature and core temperature of meatballs during cooking and reaching the target temperatures for each type of meatball would help prevent Shiga toxin-producing E.coli (STEC) infections in public eating establishments.