Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in meat products.

Wieners and sausages were prepared which contained the most heat-tolerant representative of the Mycobacterium avium-Mycobacterium intracellulare complex we were able to obtain. They also were prepared with infected tissues obtained from tuberculous swine. Processing conditions were as varied as possible. Neither incorporation of sodium nitrite in the emulsion nor presence of smoke during processing altered the heat susceptibility of the organisms. Substantial killing of the organisms occurred as wieners reached the upper processing temperatures, but hot oil or radiant heating of the "precooked" sausages allowed very short times within the killing range; hence, higher peak internal temperatures were necessary. The lethalities for these organisms of reaching and maintaining various processing temperatures are given.