Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
J Food Prot. 2021 Sep 1;84(9):1512-1523. doi: 10.4315/JFP-21-058.
Recent revisions to U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for impingement-cooked products, the present study was conducted to evaluate the impact of process humidity on Salmonella lethality at the product core and surface and compliance of the results with FSIS lethality performance standards. Whole muscle beef strips, ground beef patties, whole muscle chicken breast fillets, and breaded ground chicken patties were inoculated with an eight-serovar cocktail of Salmonella. Beef and chicken samples were cooked in a pilot-scale moist-air impingement oven to a core temperature of 70.0 and 72.8°C, respectively, immediately quenched in liquid nitrogen, and dissected to obtain core and surface samples. Variables included oven temperature (218 and 232°C), air velocity (0.7 and 2.8 m/s), and oven humidity (0.7, 15, 30, or 70% moisture by volume [%, v/v]). Additional treatments were performed to examine the impact of supplemental critical control processes such as increased endpoint temperature, postoven carryover time, and pre- or postoven steam treatments. Salmonella reductions of >7 log units were reliably achieved in chicken patties regardless of the processing variables; however, none of the treatments reliably ensured >6.5-log reductions of Salmonella in ground beef. A majority of whole-muscle samples failed to meet the required performance lethality when processed at 0.7% (v/v) humidity; however, Salmonella inactivation was significantly improved (P < 0.05) at oven humidities of ≥30% (v/v). Dry oven conditions achieved greater Salmonella lethality at the core than at the surface for multiple products (P < 0.05). The efficacies of minimal and supplemental critical controls were dependent on product, process, and humidity (P < 0.05). Overall, process humidity and product variability should be considered in regulatory requirements and process validations.
美国农业部食品安全检验局（FSIS）最近修订了即食肉类和禽类产品的合规性和安全港指南，其中涉及加工湿度要求。鉴于之前没有关于冲击式烹饪产品的数据，本研究旨在评估加工湿度对产品核心和表面沙门氏菌致死率的影响，以及结果是否符合 FSIS 致死率性能标准。将含有八种血清型沙门氏菌的鸡尾酒接种到整块牛肉条、绞碎牛肉饼、整块鸡胸肉片和面包屑鸡肉饼中。牛肉和鸡肉样品在中试规模的湿空气冲击烤箱中分别以 70.0 和 72.8°C 的核心温度烹饪，立即在液氮中淬火，并进行解剖以获得核心和表面样品。变量包括烤箱温度（218 和 232°C）、空气速度（0.7 和 2.8 m/s）和烤箱湿度（体积比 0.7%、15%、30%或 70%的水分[%,v/v]）。还进行了其他处理以研究增加关键控制过程（如提高终点温度、烤箱后残留时间以及预或后烤箱蒸汽处理）的影响。无论处理变量如何，鸡肉饼都能可靠地实现 >7 个对数单位的沙门氏菌减少，但没有任何处理能可靠地确保绞碎牛肉的沙门氏菌减少 >6.5 个对数单位。大多数整块肌肉样品在 0.7%（v/v）湿度下加工时未能达到所需的性能致死率；然而，当烤箱湿度≥30%（v/v）时，沙门氏菌失活显著提高（P<0.05）。在多个产品中，干燥的烤箱条件在核心处实现了比表面处更高的沙门氏菌致死率（P<0.05）。最小和补充关键控制的功效取决于产品、工艺和湿度（P<0.05）。总体而言，应在监管要求和工艺验证中考虑工艺湿度和产品变异性。
