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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 #276834
Title: Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta

Author
item PIERE, JOANA - Delaware State University
item Porto-Fett, Anna
item Shoyer, Brad
item Luchansky, John

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/22/2012
Publication Date: 7/22/2012
Citation: Piere, J., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2012. Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta [abstract]. International Association for Food Protection Annual Meeting, July 22-25, 2012, Providence, Rhode Island. 1:1.

Interpretive Summary:

Technical Abstract: Goetta is a specialty/ethnic sausage typically made with pork, beef, whole grain steel-cut oats, and spices. Although it is a very popular breakfast item, especially in the greater Cincinnati area with over 1 million pounds consumed annually, there is a general lack of information on the viability and/or fate of common food-borne pathogens that could become associated with this product. The objective of this study was to evaluate the viability of Listeria monocytogenes (Lm) and Escherichia coli O157:H7 (ECOH) on goetta both during extended storage and following cooking. In each of three trials, slices (ca. 1.0 cm thick x 6 cm diameter; 50 g each) of commercial goetta were inoculated onto both the top and bottom surface with ca. 1.4 log CFU per g of a five-strain cocktail of Lm or ECOH. The inoculated slices were placed in nylon-polyethylene bags, vacuum-sealed, and then stored at 4 or 12 deg C for up to 90 days. For cooking experiments, goetta was inoculated with ca. 7.0 log CFU per g of a five-strain cocktail of Lm or ECOH and placed into a mixer for 2 minutes before patties (ca. 2.5 cm x 6 cm diameter; 75 g each) were formed using aluminum molds. The patties were cooked for 2 to 6 min per side on an electric skillet maintained at 176.7 deg C. Results showed that Lm numbers increased from ca. 1.4 log CFU per g to ca. 8.4 log CFU per g over 90 days of storage at 4 deg C, whereas ECOH numbers decreased to less than or equal to 0.4 log CFU per g during refrigerated storage. At 12 deg C, Lm and ECOH numbers increased from 1.4 log CFU per g to ca. 9.0 log CFU per g over 28 days. After cooking, ca. a 0.7- to 6.6-log reduction of Lm and ECOH was observed. Although goetta supports the growth/survival of Lm or ECOH, a greater than or equal to a 5-log reduction of both pathogens can be achieved by cooking the product for greater than or equal to 5 min per side just prior to consumption.