Juneja Vijay K, Snyder Oscar P, Williams Aaron C, Marmer Benne S
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038.
Hospitality Institute of Technology and Management, 830 Transfer Road Suite 35, St. Paul, Minnesota 55114, USA.
J Food Prot. 1997 Oct;60(10):1163-1166. doi: 10.4315/0362-028X-60.10.1163.
The inactivation of E. coli O157:H7 in ground beef patties cooked in a skillet was investigated. Ground beef patties inoculated with a mixture of five strains of E. coli O157:H7 were cooked in a Farberware skillet set at a temperature of 275°F (137°C). Eight type K thermocouples connected to a data logger were used to record the temperatures at eight points within the patty. The cooking times studied ranged from 2.25 min to 4 min. Tryptic soy agar plates overlaid with sorbitol MacConkey agar were used for recovery of E. coli O157:H7. Heating of ground beef patties to an internal temperature endpoint of 155°F (68.3°C) resulted in 4-log cycle reductions of the organism. The results of this investigation conducted under conditions simulating those that occur in the retail food industry provide a basis for ensuring safety against E. coli O157:H7 in ground beef patties.
研究了在平底锅中烹制的碎牛肉饼中大肠杆菌O157:H7的灭活情况。将接种了五株大肠杆菌O157:H7混合物的碎牛肉饼在温度设定为275°F（137°C）的法博尔瓦平底锅中烹制。八个连接到数据记录器的K型热电偶用于记录肉饼内八个点的温度。研究的烹饪时间范围为2.25分钟至4分钟。覆盖有山梨醇麦康凯琼脂的胰蛋白胨大豆琼脂平板用于回收大肠杆菌O157:H7。将碎牛肉饼加热至内部温度终点155°F（68.3°C）可使该微生物减少4个对数周期。在模拟零售食品行业发生情况的条件下进行的这项调查结果为确保碎牛肉饼中大肠杆菌O157:H7的安全性提供了依据。
