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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #192454
Title: FATE OF BACILLUS ANTHRACIS (STERNE) IN PASTEURIZED WHOLE LIQUID EGG STORED AT DIFFERENT TEMPERATURES AND COOKED USING A COMMERCIAL GRILL

Author
item Porto-Fett, Anna
item BRITO, JOSE RENALDI - EMPRAPA DAIRY CATTLE
item Tomasula, Peggy
item Luchansky, John

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/10/2006
Publication Date: 8/13/2006
Citation: Porto Fett, A.C., Brito, J., Tomasula, P.M., Luchansky, J.B. 2006. Fate of bacillus anthracis (sterne) in pasteurized whole liquid egg stored at different temperatures and cooked using a commercial grill. [Abstract] International Association of Food Protection's Annual Meeting. P5-38. pg. 185

Interpretive Summary:

Technical Abstract: Commercial pasteurized whole liquid egg (WLE) was inoculated with heat-shocked (80 C, 10 min) or non-heat shocked spores of Bacillus anthracis (Sterne) (ca. 4.0 log10 spores/ml), stored at 4, 15, or 25 degrees C for up to 14 days, and cooked using a commercial “clam-shell” type grill set at 149 degrees C. For each sampling interval, two 52-ml portions of WLE inoculated with heat-shocked or non-heat shocked spores were placed in an aluminum mold to form a WLE “patty” with a standardized size (21.6 x 7.7cm) and thickness (2.5 mm) and cooked for either 2, 5 or 8 min. The average internal temperature of the WLE during cooking was 92 degrees C, plus or minus 6 degrees C. When inoculated WLE was stored at 4 degrees C pathogen numbers decreased by 0.5 log10 spores/ml (heat shocked) and 2.0 log10 spores/ml (non-heat shocked). In contrast, when inoculated WLE was stored at 15 degrees C for 3 days or 25 degrees C for 1 day pathogen numbers increased by 3.0 log10 spores/ml (heat shocked) and 2.0 log10 spores/ml (non-heat shocked) and 0.2 log10 spores/ml (heat shocked) and 1.9 log10 spores/ml (non-heat shocked), respectively. When inoculated WLE was stored at 4 degrees C and cooked for up to 8 min, pathogen numbers decreased ca. 1.0 log10 spores/g for both heat shocked and non-heat shocked spore preparations. However, after storage at 15 or 25 degrees C and cooking for 2, 5, or 8 min pathogen numbers decreased by greater than 6.0 log10 spores/g for both heat-shocked and non-heat shocked spores. Thus, storage at abuse temperatures of 15 or 25 degrees C allowed for germination and growth of B. anthracis in WLE and consequently much greater susceptibility to killing by a subsequent heat treatment. Storage of WLE at 4 degrees C did not allow for spore germination. These data reinforce the need for additional research to lessen the potential risk due to contamination of WLE with a threat agent.