Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting.

作者：Tamotsu Shigehisa, Tatsuyoshi Nakagami, Shiro Taji, Genji Sakaguchi · 发表于：The Japanese Journal of Veterinary Science · 年份：1985 · DOI：10.1292/jvms1939.47.251 · 被引用次数：4 · 研究领域：Meat and Animal Product Quality、Food Safety and Hygiene、Listeria monocytogenes in Food Safety

Beef was inoculated internally and externally with three-serotype salmonellae, Escherichia coli, and Staphylococcus aureus. Dry roasting of the beef was conducted in a convection oven at 110, 120, and 130°C. Beef roasts were removed at internal temperatures of 52, 54, and 57°C. None of salmonellae, E.coli, or S.aureus inoculated was detected from the beef roasts cooked to an internal temperature of not lower than 57°C at an oven temperature higher than 120°C. These beef roasts were judged to be organoleptically acceptable. The present study may indicate that reasonable cooking procedures for commerical production of pre-cooked roast beef are feasible.