Thermal Destruction of Escherichia coli O157:H7 in Hamburger .

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.

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus , Listeria monocytogenes , and Salmonella Serotypes in Cooked Ground Beef during Cooling .

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes ( S. dublin , S.

Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef.

The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h.

The Minnesota Program for Prevention of Foodborne Illness: An Evaluation.

The Minnesota Quality Assurance Program for the Prevention of Foodborne Illness is a voluntarily attended, statewide education program to train foodservice owners. operators and managers in the methods of foodborne illness prevention. The education is conducted in 1-day seminars by trained sanitarians and foodservice personnel.

The Need for Standards in Foodservice Sanitation Education.

At present there is only one guideline for determining what information should be taught in foodservice sanitation courses. This basic document is the Food Service Sanitation Manual, including a model foodservice sanitation ordinance, 1976 revision, by the U.S.