Heat‐Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition

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Abstract
The effects of fat level and low fat formulation on survival of Escherichia coli O157:H7 isolate 204P heated in ground beef [7%, 10% and 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‐values for E. coli 0157:H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D‐values. D60 values (min) ranged from 0.45–0.47 in beef, 0.37–0.55 in pork sausage, 0.38–0.55 in chicken and 0.55–0.58 in turkey. D55 and D50 values were respectively longer. Z‐values ranged from 4.4–4.8°C. Product composition affected lethality of heat to E. coli O157:H7.