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PubMed2006

Gas cooking, kitchen ventilation, and exposure to combustion products.

We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration.

Air Pollution, Indoor↗
PubMed1978

Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts.

Twenty-one raw boneless beef roasts were experimentally injected with 2 X 10(7) cells of a nalidixic acid-resistant strain of Salmonella typhimurium per roast. Contaminated roasts were cooked to center internal temperatures of 137.0 to 147.5 degrees F (58.3 to 64.1 degrees C) in a gas-fired pilot plant food-processing oven. Viable experimental contaminants were recovered from two core samples of the 21 roasts (one cooked to 137.0 degrees F [58.3 degrees C] and one cooked to 141.5 degrees F [ca 60.8 degrees C]). All of 17 cooking net samples taken from the contaminant injection side of roasts were salmonella positive, whereas 7 of 9 net samples from the side opposite injection were positive and all of 11 net samples from the bottom of roasts were positive. The implications of these results are discussed in relation to salmonella contamination of precooked beef roasts.

Animals↗
PubMed1991

Mold flora and aflatoxin contamination of stored and cooked samples of pearl millet in the Paharia tribal belt of Santhal paragana, Bihar, India.

Stored and cooked samples of pearl millet (Pennesetum typhoides), which is regularly consumed as food by the Paharia tribe in the hilly regions of Santhal Pargana, Bihar State, India, that were harvested in January 1989 were analyzed for mold flora, natural occurrence of Aspergillus flavus and A. parasiticus, and incidence and levels of aflatoxin B1. Of the 22 fungal species isolated, A. flavus and A. parasiticus were the predominant species (63.8%) during the rainy season, followed by other species of Aspergillus, Penicillium, Fusarium, Rhizopus, Helminthosporium, and Curvularia. Screening of 169 A. flavus and A. parasiticus strains showed that 59 of them were toxigenic, producing various combinations of aflatoxins B1, B2, G1, and G2. The amounts of aflatoxin B1 ranged between 4 and 30 mg/100 ml of liquid medium. Analysis of stored and cooked samples also revealed a high incidence and alarming levels of naturally produced aflatoxin B1. Forty-nine of 75 stored and 16 of 38 cooked samples contained various combinations of aflatoxins. The levels of aflatoxin B1 ranged between 17 and 2,110 ppb in stored samples and 18 and 549 ppb in cooked samples. The correlation of insect damage with A. flavus and A. parasiticus incidence and quantity of aflatoxin B1 was found to be insignificant.

Aflatoxin B1↗
PubMed1968

Growth and destruction of Salmonella typhimurium in egg white foam products cooked by microwaves.

Currently, in both home and institutional food preparation, attempts are being made to produce high quality foods with a minimum of time and effort. Research is being carried out to develop equipment capable of cooking foods in a fraction of the time required by conventional methods; as a result, the problem arises as to the bacteriological safety of these products. We investigated the microbiological aspects of lemon and chocolate foam pies before and after cooking by microwaves for less than 2 min. Pies prepared with sterile equipment under sanitary conditions were inoculated with washed cells from a 24-hr broth culture of Salmonella typhimurium and were incubated for 24, 48, and 72 hr at 33 C. The same procedures were followed in model systems to determine the effects of various sugar and pH levels on the survival of S. typhimurium. No S. typhimurium was detected in inoculated cooked or uncooked lemon pies by the plating method; with the Lactose Broth pre-enrichment method, survivors were detected in lemon pies immediately after preparation. After electronic cooking, no survivors were detected in lemon pies by plate counts, whereas cells were recovered from chocolate pies by the Lactose Broth method. Both chocolate and lemon pies had lower counts throughout the 72-hr incubation period than the model systems compared to them. With the model systems, at pH 7.3, media containing sugar inhibited the growth of S. typhimurium but did not cause a significant reduction in counts during the incubation times studied. At pH 3.7, media without sugar yielded no cells with the Lactose Broth pre-enrichment method after 48 hr of incubation, whereas media with sugar were not sterile until after 72 hr of incubation. Apparently, the presence of sugar in the medium had a protective influence which made the lethal effect of the low pH less severe.

Cooking↗
PubMed1994

Ventilatory function in nonsmoking rural Indian women using different cooking fuels.

Lung function parameters, forced vital capacity (FVC), forced expiratory volume in 1st s (FEV1), peak expiratory flow rate (PEFR), were measured in 3,318 nonsmoking Indian women using four different types of cooking fuels (biomass, liquified petroleum gas, kerosene and mixed). Biomass fuel users had FVC values less than 75% predicted (73.42 +/- 0.90; mean +/- SE) whereas in other groups it was more than 75% of predicted, though less than 80% of the predicted values. However, FEV1, FEV1/FVC (%) and PEFR were within normal limits in all the four groups. The absolute values of all the three parameters of lung functions were the lowest in the biomass and mixed fuel users. A negative correlation was observed between these parameters and the duration of cooking and exposure index. Thus the present study showed that, lung function, particularly FVC, is affected by indoor air pollution due to domestic cooking more so with biomass fuel. Better housing and use of smokeless devices for cooking might be helpful to avoid this effect on lung. This ventilatory impairment seems to be more of the restrictive (parenchymal) type, since obstruction could be ruled out. A longitudinal study is needed to demonstrate whether or not these changes are variable, reversible or progressing to fibrosis.

Adult↗
PubMed1996

Heterocyclic amines: occurrence and prevention in cooked food.

This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes where the temperature is considered to be the most important factor involved in their formation. As their formation during cooking represents a health risk, we present some ways and means to limit their formation by alternative cooking methods that tend to decrease heterocyclic amine concentrations in foods as they are implicated in cancer risks.

Amines↗
PubMed2004

Oleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study).

AIM: To evaluate the relation between type of dietary fatty acid and degree of insulin resistance. DESIGN: A cross-sectional study. METHODS: Anthropometrical data were measured in 538 subjects, aged 18-65 Years, selected randomly from the municipal census of Pizarra (Spain). An oral glucose tolerance test (OGTT) was given to all subjects and measurements were made of glycemia, insulinemia and the proportion of fatty acids in plasma phospholipids. Insulin resistance (IR) was estimated by homeostasis model assessment. Samples of cooking oil being used were obtained from the kitchens. The strength of association between variables was measured by calculating the odds ratio (OR) from logistic models, and the relationships were measured by linear correlation coefficients. RESULTS: Insulin resistance was significantly less in people who used olive oil compared with those who used sunflower oil or a mixture. Statistical significance remained in the group of people with normal OGTT after adjusting for obesity. In the whole sample, IR correlated negatively with the concentration of oleic acid (r=-0.11; P=0.02) and positively with that of linoleic acid (r=0.10; P=0.02) from the cooking oil. In subjects with normal OGTT, IR correlated negatively with oleic acid from cooking oil (r=-0.17; P=0.004) and from plasma phospholipids (r=-0.11; P=0.01) and positively with the concentration of linoleic acid in cooking oil (r=0.18; P=0.004) and plasma phospholipids (r=0.12; P=0.005). The risk (OR) of having raised IR was significantly lower in people who consumed olive oil, either alone (OR=0.50) or mixed (OR=0.52) compared with those who consumed only sunflower oil. CONCLUSION: There is an association between the intake of oleic acid, the composition of oleic acid in plasma phospholipids and peripheral insulin action.

Adolescent↗
PubMed2001

Carbon monoxide exposure from cooking in snow caves at high altitude.

OBJECTIVE: To determine the physiological consequences of acute CO exposure from cooking in snow caves at 3,200 m. We hypothesized that ambient CO and serum carboxyhemoglobin (COHb) levels would increase and that even low levels of COHb would be associated with symptoms of CO poisoning at high altitude. METHOD: This was a prospective observational study. Twenty-two healthy volunteers age 18 years or older were recruited during a winter camping trip at 3,200 m. Subjects filled out symptom questionnaires, and heart rate (HR), oxygen saturation (SaO2), serum COHb, and ambient CO were all measured before and after cooking inside snow caves. RESULTS: Median age of subjects was 32 years, and 87% were male. The median ambient CO level increased by 17 ppm (IQR, 2-27 ppm), P = .005. Mean serum COHb level rose from 0.3% (IQR, 0.2%-0.4%) to 1.2% (IQR, 0.7%-2.6%) after cooking, for a difference of 1% (IQR, 0.4%-2.3%), P < .001. There were no differences in symptom scores before and after cooking, and there was no significant effect on HR or SaO2. CONCLUSION: A single exposure to CO at 3,200 m increases ambient CO and COHb but not to clinically important levels. Further studies are needed to examine the risks of longer exposures at higher altitudes.

Adult↗
PubMed2004

Smoky indoor cooking fires are associated with elevated hemoglobin concentration in iron-deficient women.

OBJECTIVE: Indoor air pollution from the burning of such biomass fuels as wood and agricultural waste is associated with a higher risk of a number of respiratory problems. The effect on other health outcomes, such as fetal growth, has not yet been adequately documented. The objective of this study was to determine whether, among women who burn biomass fuels for cooking indoors, the use of "smoky" fires is associated with elevated hemoglobin concentration in comparison to women using "smokeless" stoves, that is, stoves that are designed to reduce indoor air pollution. This research was conducted as part of a series of preliminary studies to determine the feasibility and potential health benefits of a randomized stove intervention to reduce indoor air pollution from the burning of biomass fuels for cooking. METHODS: A cross-sectional observational study was conducted in rural highland communities of Guatemala from March to August 1994. Venous blood samples were collected and analyzed for hemoglobin and ferritin. All the women studied burned biomass fuels and cooked indoors, and none of the women was pregnant. Eighty-nine indigenous women using smokeless stoves (designated as the not-exposed group) and 185 indigenous women from the same communities using smoky fires (the exposed group) were studied. Multiple linear regression analyses were used to investigate the relationship between exposure (smokeless stove or smoky fire) and hemoglobin concentration, with adjusting for potential confounding factors. RESULTS: No effect of exposure (smokeless stove or smoky fire) on hemoglobin concentration was found in univariate or multivariate analyses. In routine post hoc analysis to determine whether hemoglobin elevation is observed in some particular subgroup, we found that the use of a smoky fire was associated with a 5.2 g/L elevation in hemoglobin concentration among women with low ferritin stores (P < 0.10). CONCLUSIONS: The elevation of hemoglobin concentration through exposure to indoor air pollution resulting from the burning of biomass fuels in smoky fires for cooking could have important implications for the diagnosis of anemia. However, considering the observational nature of this study, further research using more rigorous measures of exposure to carbon monoxide as well as additional measures of iron status are needed to confirm the relationships among iron status, exposure to smoke from the burning of biomass fuels indoors, and hemoglobin concentration of women living at moderately high altitude. Further study of this matter could help to assure that appropriate adjustments to anemia cutoffs are made, if warranted, and could assist in clarifying potentially negative outcomes of exposure to smoke from biomass fuels burned indoors.

Adolescent↗
PubMed1993

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.

Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either completely trimmed of external fat or trimmed to .6 cm of external fat. Steaks were cooked to 67 degrees C either by a rapid, high-temperature broiler-grill or by a slower, lower temperature electric broiler. Muscle on the dorsal side of steaks (where fat trimming was performed) was used for shear force measurements (five separate core locations), and the ventral portion was used for sensory evaluation of tenderness. Sensory scores for tenderness were affected (P < .05) by various first-order interactions, although differences were minimal. Steaks of Slight minus marbling cooked by broiler-grilling had reduced tenderness scores. Only when steaks were cooked by broiler-grilling did complete fat removal produce cores that appeared more well-done. Broiler-grilling produced more well-done cores than did electrical broiling. Correlations between shear force expressed as peak load and tenderness scores were highest in cores that were more similar in degree of doneness to sensory evaluation samples. Although broiler-grilling produced considerable within-steak variation in degree of doneness, some of the highest correlations between shear core degree of doneness and peak load and between peak load and sensory tenderness were obtained with this broiling procedure. This would imply that rapid broiling is important in creating uniform tenderness in loin steaks of reduced fat, but further modifications in rapid broiling cookery are necessary to improve uniformity of cooked meat color.

Animals↗
PubMed1999

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P < .05) and the lowest preference for Low Select steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for steaks cooked to a medium rare or lesser degree of doneness. Consumers preferred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all steak palatability attributes. The differences in consumer preparation techniques among cities present challenges for the beef industry to develop market-specific promotional campaigns.

Animals↗
PubMed1999

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P < .05). There were two interactions for OLIKE: USDA quality grade x degree of doneness (P = .002) and degree of doneness x cooking method (P = .02). Higher ratings generally were given to steaks cooked to medium rare or less or to very well degrees of doneness. Stir-frying, braising, and simmering and stewing were preferred at lower degrees of doneness. Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.

Animals↗
PubMed1999

Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.

The objective of this experiment was to determine the impact of USDA quality grade on the palatability of "tender" longissimus when cooked well done. Warner-Bratzler shear force was determined on longissimus thoracis steaks aged 3 or 14 d postmortem (cooked to 70 degrees C) from carcasses of 692 steers and heifers. Steaks from 31 carcasses with Modest or Moderate marbling scores (Top Choice) and steaks from 31 carcasses with Slight00 to Slight40 marbling scores (Low Select) were selected for this experiment from carcasses identified as "tender" (shear force < 5.0 kg at 3 d postmortem). Longissimus thoracis steaks with 3 or 14 d of postmortem aging were cooked to 80 degrees C and evaluated by a trained sensory descriptive attribute panel. Top Choice steaks had higher (P < .05) juiciness (5.8 vs 5.3) and beef flavor intensity ratings (4.9 vs 4.6) than Low Select steaks. Aging of steaks for 14, rather than 3, d postmortem improved (P < .05) beef flavor intensity rating (4.8 vs 4.7) but not (P > .05) juiciness rating (5.6 vs 5.5). The interaction (P < .05) of quality grade and aging time for tenderness rating indicated that Top Choice steaks were more tender (P < .05) with 3 d of aging than steaks from Low Select carcasses (6.3 vs 5.8), but steaks from Top Choice and Low Select carcasses had similar (P > .05) tenderness ratings after 14 d of aging (7.0 and 6.8). Compared to palatability of steaks from Low Select carcasses, the palatability of steaks from Top Choice carcasses was less affected by elevated degree of doneness in "tender" longissimus thoracis, especially when steaks were aged for only 3 d. Although differences in sensory traits between Top Choice and Low Select steaks were small, the consumers who cook beef well done may benefit from implementation of tenderness classification in conjunction with USDA quality grade.

Animals↗
PubMed2002

Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A nine-member trained sensory panel evaluated cooked longissimus lumborum, gluteus medius, and semimembranosus steaks. Traits determined solely for the longissimus lumborum were GP (2 x [glycogen + glucose + glucose-6-phosphate] + lactate) and ether-extractable fat. A curvilinear relationship existed between GP and ultimate pH within the longissimus muscle. There appeared to be a GP threshold at approximately 100 micromol/g, below which lower GP was associated with higher ultimate pH and above which GP had no effect on ultimate pH. The greatest pH and muscle color differences between normal and DFD carcasses were observed in the longissimus lumborum, gluteus medius, semimembranosus, and semitendinosus muscles. Cooked longissimus from DFD carcasses had higher shear force values (46% greater) and more shear force variation (2.3 times greater variation) than those from normal carcasses. Dark cutting carcasses also had higher shear force values for gluteus medius (33% greater) and semimembranosus (36% greater) than normal carcasses. Sensory panel tenderness of longissimus, gluteus medius, and semimembranosus was lower for DFD carcasses than for normal carcasses. Longissimus and gluteus medius flavor desirability scores were lower for DFD than for normal carcasses. Steaks from DFD carcasses had more off-flavor comments than steaks from normal carcasses, specifically more "peanutty," "sour," and "bitter" flavors. The DFD effect of higher shear force values was approximately five times greater (+3.11 kg vs +0.63 kg) for carcasses with "slight" marbling scores than for carcasses with "small" marbling scores. In general, higher GP was associated with increased tenderness, even among normal carcasses. In conclusion, low GP was associated with DFD beef and resulted in substantially less-palatable cooked steaks.

Animals↗
PubMed2001

Effects of cooking on concentrations of polychlorinated dibenzo-p-dioxins and related compounds in green leafy vegetable 'Komatsuna'.

The effects of ordinary household cooking processes on concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs) (dioxins) were investigated in 'komatsuna', a green leafy vegetable popular in Japan. The concentrations of dioxins were compared using isomer-specific analyses of both uncooked and cooked edible parts of the plant. The mean total 2,3,7,8-chlorine substituted PCDD and PCDF concentrations were reduced from 46.53 pg/g and 0.714 pg/g to 8.301 pg/g and 0.210 pg/g by washing with tap water, and further reduced to 6.054 pg/g and 0.148 pg/g by subsequent boiling, respectively. The cooking processes markedly decreased the concentrations of PCDD/Fs, while having little effect on those of dioxin-like PCBs. The mean total concentration as 2,3,7,8-tetraCDD equivalents (TEQ) was reduced from 0.058 pgTEQ/g to 0.026 pgTEQ/g by washing with tap water and further reduced to 0.019 pgTEQ/g by subsequent boiling. These results suggest that ordinary cooking processes provide a means of reducing the level of dioxins in green leafy vegetables.

Benzofurans↗
PubMed1998

Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P < 0.05) than in degrees C meat. CAT activity decreased (P < 0.05) among meat treated at 66.1 degrees C for 41 s, at 67.2 degrees C for 26 s, and at 68.3 degrees C for 16 s, but the treatment at 68.3 degrees C for 16 s was not different (P < 0.05) from that at 69.4 degrees C for 10 s. These results show this rapid (20 to 25 min) CAT activity test could be used to establish activity values at specific end-point temperatures for model heat-processed ground beef or sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

Animals↗
PubMed1999

Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat.

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5 degrees C was between 13 and 24 microg per 100-g product lower than in samples stored and/or ionized at -18 degrees C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5 degrees C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 microg of thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 +/- 4.9 degrees C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

Animals↗
PubMed1999

Response surface models for effects of temperature and previous growth sodium chloride on growth kinetics of Salmonella typhimurium on cooked chicken breast.

Response surface models were developed and validated for effects of temperature (10 to 40 degrees C) and previous growth NaCl (0.5 to 4.5%) on lag time (lambda) and specific growth rate (mu) of Salmonella Typhimurium on cooked chicken breast. Growth curves for model development (n = 55) and model validation (n = 16) were fit to a two-phase linear growth model to obtain lambda and mu of Salmonella Typhimurium on cooked chicken breast. Response surface models for natural logarithm transformations of lambda and mu as a function of temperature and previous growth NaCl were obtained by regression analysis. Both lambda and mu of Salmonella Typhimurium were affected (P < 0.0001) by temperature but not by previous growth NaCl. Models were validated against data not used in their development. Mean absolute relative error of predictions (model accuracy) was 26.6% for lambda and 15.4% for mu. Median relative error of predictions (model bias) was 0.9% for lambda and 5.2% for mu. Results indicated that the models developed provided reliable predictions of lambda and mu of Salmonella Typhimurium on cooked chicken breast within the matrix of conditions modeled. In addition, results indicated that previous growth NaCl (0.5 to 4.5%) was not a major factor affecting subsequent growth kinetics of Salmonella Typhimurium on cooked chicken breast. Thus, inclusion of previous growth NaCl in predictive models may not significantly improve our ability to predict growth of Salmonella spp. on food subjected to temperature abuse.

Animals↗