HEAT-RESISTANCE OF ESCHERICHIA-COLI O157H7 IN MEAT AND POULTRY AS AFFECTED BY PRODUCT COMPOSITION

The effects of fat level and low fat formulation on survival of Escher ichia coli 0157:H7 isolate 204P heated in ground beef [7%, 10% acid 20 % fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-val ues for E. coli 0157:H7 in lowest fat products were lower than in trad itional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D-values. D-60 values (min) ranged from 0.45-0.47 in beef, 0.37-0.55 in pork sausage, 0.38-0.55 in chicke n and 0.55-0.58 in turkey. D-55 and D-50 values were respectively long er. Z-values ranged from 4.4-4.8 degrees C. Product composition affect ed lethality of heat to E. coli 0157:H7.