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Related Experiment Video

Updated: Jan 28, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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Fate of Salmonella Inoculated into Beef for Cooking.

S J Goodfellow1, W L Brown1

  • 1American Bacteriological and Chemical Research Corporation, P.O. Box 1557, Gainesville, Florida 32602.

Journal of Food Protection
|February 24, 2019
PubMed
Summary

This study determined Salmonella D-values in ground beef to create safe processing guidelines. These guidelines ensure pathogen elimination in rare roast beef while maintaining desirable color and texture.

Area of Science:

  • Food Microbiology
  • Food Safety
  • Thermal Processing

Background:

  • Salmonella contamination in ground beef poses a significant public health risk.
  • Traditional cooking methods for roast beef can lead to overcooking, compromising desirable sensory attributes like color.

Purpose of the Study:

  • To establish thermal inactivation (D-values) of Salmonella in ground beef at various temperatures.
  • To develop processing parameters for eliminating Salmonella in roast beef while preserving rare characteristics.
  • To validate processing parameters under commercial conditions and address surface contamination.

Main Methods:

  • Determined D-values for Salmonella at 125, 135, and 145°F (51.6, 57.2, and 62.7°C).
  • Developed a processing table based on D-values to ensure elimination of 10 million Salmonella.

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  • Validated processing effectiveness in commercially processed inoculated beef roasts.

    • Main Results:

    • D-values ranged from 61-62 min at 125°F to 0.6-0.7 min at 145°F.
    • Developed processing table successfully eliminated Salmonella in the center of beef roasts at low temperatures.
    • Identified the need for additional surface decontamination procedures for dry-roasted beef.

    Conclusions:

    • Thermal processing parameters can be established to ensure Salmonella inactivation in roast beef while maintaining rare quality.
    • Commercial validation confirmed the effectiveness of the developed processing table.
    • Surface contamination requires specific attention for complete Salmonella elimination in dry-roasted products.