DefinePK

Abstract

Salmonella spp. commonly existed in processed meat production and consumption environment. Hence, their transmission to meat products is of great concern. The industry has widely used cold chain low temperatures as a strategy to prevent the bacterial growth, and recently, refrigeration and freezing have been suggested as a preserving method to improve mechanical operations, quality, and safety of meat products. The purpose of this study was to evaluate the effect of the most used low temperatures in the cold chain, on the survival of Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella Typhimurium) and Salmonella enterica subsp. enterica serovar Enteritidis (Salmonella Enteritidis) that were artificially inoculated on the raw minced meat products. Samples were refrigerated at (6°C) or completely frozen at (-20°C) for 9weeks. The Salmonella spp. were recovered on appropriate selective and non-selective media. Log reductions and their reflection on the extent of bacterial cell injury were calculated and treatments were calculated and compared. No significant differences were observed in the bacterial count log reduction of refrigerated or frozen bacteria on minced beef meat up to the most used minced meat low temperature keeping periods (14days). The average reduction for Salmonella Enteritidis was 0.5log CFU/mL, and for Salmonella Typhimurium 2logs CFU/mL; therefore, none of the final reductions were greater than (3logs). Bacterial cell injury was not significantly different among any of the treatments in the first 14days, but variant reductions have been recorded further. Data showed no practical significance for the initial bacterial count log reduction of these pathogens from refrigeration and freezing, thus, this technology should not be considered as a strategy for the reduction or elimination of Salmonella spp.