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Thermal inactivation of Yersinia enterocolitica in pork slaughter plant scald tank water

Bolton, Declan J, Ivory, Claire and McDowell, D.A. (2013) Thermal inactivation of Yersinia enterocolitica in pork slaughter plant scald tank water. Meat Science, 96 (3). pp. 668-671. [Journal article]

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DOI: 10.1016/j.meatsci.2012.11.034


The objective of this study was to establish the time-temperature combinations required to ensure the thermal inactivation of Yersinia enterocolitica during scalding of pork carcasses. A 2 strain cocktail of Y. enterocolitica (bioserotypes 2/O:5,27 and 1A/O:6,30) was heat treated at 50, 55 and 60 °C in samples of scald tank water obtained from a commercial pork slaughter plant. Samples were removed at regular intervals and surviving cells enumerated using (i) Cefsulodin-Irgasan-Novobiocin Agar (CIN) supplemented with ampicillin and arabinose and (ii) Tryptone Soya Agar (TSA), overlaid with CIN agar with ampicillin and arabinose. The data generated was used to estimate D- and z-values and the formula Dx = log- 1(log D60 - ((t2 - t1)/z)) was applied to calculate thermal death time-temperature combinations from 55 to 65 °C. D50, D55 and D60-values of 45.9, 10.6 and 2.7 min were calculated from the cell counts obtained on CIN agar, respectively. The corresponding D-values calculated from the TSA/CIN counts were 45.1, 11 and 2.5 min, respectively. The z-value was 7.8. It was concluded that a time-temperature combination of 2.7 min at 60 °C is required to achieve a 1 log reduction in Y. enterocolitica in pork scald tank water. The predicted equivalent at 65 °C was 0.6 min. This study provides data and a model to enable pork processors to identify and apply parameters to limit the risk of carcass cross-contamination with Y. enterocolitica in pork carcass scald tanks

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
ID Code:27614
Deposited By: Professor David McDowell
Deposited On:24 Oct 2013 16:30
Last Modified:07 Apr 2014 08:21

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