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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES

Location: Food Safety and Intervention Technologies

Title: Thermal inactivation of four human pathogens on catfish

Author
item RAJKOWSKI, KATHLEEN

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: October 27, 2009
Publication Date: October 27, 2009
Citation: Rajkowski, K.T. 2009. Thermal inactivation of four human pathogens on catfish. 33rd Annual Seafood Science and Technology Conference., 10/26 to 10/28, 2009., New Orleans, LA., Volume 1, P.1.

Technical Abstract: The National Advisory Committee on Microbiological Criteria for Foods identified four human pathogens requiring thermal inactivation data on finfish. The thermal kinetics (D-10 value) for mixtures of each pathogen group, Salmonella spp., Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus was determined on catfish at 55, 60 and 65 C. After analyzing the data by regression analysis the D-10 values at 60 C were 51.4, 55.5, 130 and 300 seconds for Salmonella spp., E. coli O157:H7, L. monocytogenes and S. aureus, respectively. These D-10 values are lower than those reported for meat or dairy products. However the calculated z-values which ranged from 4.8 to 6 C are similar to those reported for meat products. These D-10 values can be used to develop cooking parameters for catfish.

Last Modified: 7/28/2014