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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Heat Inactivation of Human Pathogens on Catfish

Author
item Rajkowski, Kathleen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 10, 2010
Publication Date: August 10, 2010
Citation: Rajkowski, K.T. 2010. Heat Inactivation of Human Pathogens on Catfish. Federal Catfish Research Conference., Washington, D.C., August 10-11, 2010., Oral Presentation, P.9.

Technical Abstract: In the National Advisory Committee on Microbiological Criteria for Food (NACMCF) determined that the cooking (time/temperature) for finfish would be different than for meat products and identified a need for time/temperature requirements to assure the thermal inactivation of the human pathogens: Salmonella spp. and Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. Thermal inactivation, D-values, was obtained for the pathogens inoculated on raw catfish at 55, 60 and 65 C. The D-values at 60 C ranged from 1 to 5 min for Salmonella and E. coli whereas, L. monocytogenes and S. aureus was lower that the reported values for meat products. The Z-values (6.0-6.2 C) for L. monocytogenes and S. aureus was higher than those Z-values (4.3-5.0) for Salmonella and E. coli on the finfish. This data can be used to determine the cooking guideline for finfish to assure the safety of cooked product.

Last Modified: 4/18/2014
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