Volume 1, Issue 4, November 2021
Research PaperOpenAccess
Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying
Minh Duong¹, Anna, C.S. Porto-Fett², Bradley A Shoyer³, Yangjin Jung⁴, Laura, E. Shane⁵, Manuela Osoria⁶, Elizabeth Henry⁷, Benjamin, J. Chapman⁸ and John, B. Luchansky^9*
¹Department of Food Science, North Carolina State University, Raleigh, NC, 27606, USA. E-mail: minhd16@vt.edu and bjchapma@ncsu.edu ²United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: anna.portofett@usda.gov ³United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: brad.shoyer@usda.gov ⁴United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: fsyj0502@gmail.com ⁵United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: laura.shane@usda.gov ⁶United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: manuela.osoria@usda.gov ⁷United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: elhenry312@gmail.com ⁸Department of Food Science, North Carolina State University, Raleigh, NC, 27606, USA. E-mail: minhd16@vt.edu and bjchapma@ncsu.edu ⁹United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail: john.luchansky@usda.gov *Corresponding Author
Int.J.Agr.Sci. & Tech. 1(4) (2021) 1-12, DOI: https://doi.org/10.51483/IJAGST.1.4.2021.1-12
Received: 23/04/2021\|Accepted: 16/09/2021\|Published: 05/11/2021

Abstract

Turkey burgers (ca. 1.25 or 2.5 cm thick) were inoculated (ca. 6.5 log CFU/g) with a Salmonella spp. cocktail, stored at 4 °C (18 h) or –20°C (30 d), and then cooked in 15 or 30 mL of canola oil. Regardless of oil volume, cooking refrigerated 1.25 cm thick burgers to 57.2, 65.6, 73.9, or 82.2 °C delivered reductions of ca. 4.8 to > 6.0 log CFU/g compared to ca. 3.0 to >5.0 log CFU/g for frozen burgers. Cooking refrigerated 2.5 cm thick burgers to 57.2 to 82.2 °C delivered reductions of ca. 2.8 to > 6.1 log CFU/g compared to ca. 2.4 to >5.1 log CFU/g for frozen burgers. Average internal temperatures for refrigerated or frozen burgers cooked to 57.2, 65.6, 73.9, or 82.2 °C ranged from 38.3 to 96.2, 48.0 to 99.4, 55.2 to 98.5, or 59.4 to 98.3 °C, respectively. Thus, pan frying refrigerated or frozen Turkey burgers to >73.9 °C delivered a >5.0-log reduction of Salmonella.

Keywords: Salmonella, Ground turkey, Thermal inactivation, Cooking, Turkey burgers, Pan frying

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International Journal of Agricultural Sciences and Technology

Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying

Abstract