Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat.

This study aimed to evaluate growth behaviour of Escherichia coli O157:H7, Salmonella spp., and background microbiota in ground lean camel meat during refrigerated storage for up to 7 d, and determine thermal inactivation parameters (D and z-values) of the pathogens in the meat. Fresh ground camel meat samples were individually inoculated with two isolates of each E. coli O157:H7 strains and Salmonella serovars. Inoculated and uninoculated samples were stored aerobically at 4 °C and abusive temperature (10 °C) for 1, 4 and 7 d. Inoculated samples were also heat-treated in a circulating water bath at 55–65 °C. Upon storage for 7 d at 4 °C, the population of E. coli O157:H7 and Salmonella cells decreased significantly in samples. In contrast, samples stored at 10 °C showed significant increases in microbial populations. With storage, the populations of mesophilic lactic acid bacteria, mesophilic total plate counts, yeasts and molds, Pseudomonas spp., as well as Enterobacteriaceae increased significantly. E. coli O157:H7 strains showed average D-values at 57.5 to 65 °C ranging from 1.8 to 0.067 min while Salmonella spp. at 55 to 62.5 °C showed D-values ranging from 2.2 to 0.057 min. The z-values of E. coli O157:H7 strains were 4.6 and 5.0 °C and were 5.1 and 5.5 °C for Salmonella spp. This study provides information to assist food industry and retail meat processors to enhance safety and storage quality of camel meat and facilitate validation of thermal processing of camel meat products. • Shelf life and safety of camel meat are adversely affected during storage at 10 °C. • D-values of E. coli O157:H7 in camel meat at 57.5 to 65 °C were 1.8 to 0.067 min. • D-values of Salmonella in camel meat at 55 to 62.5 °C were 2.2 to 0.057 min. • z-Values of strains of E. coli were 5.1 & 5.5 °C and 4.6 & 5.0 °C for Salmonella. [ABSTRACT FROM AUTHOR]