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Destruction of Staphylococcus aureus during frankfurter processing.

S A Palumbo, J L Smith, J C Kissinger

    Applied and Environmental Microbiology
    |December 1, 1977
    PubMed
    Summary

    Staphylococcus aureus (S. aureus) heat injury during frankfurter processing is unlikely to affect survivor counts. Heating frankfurters to 160°F (71.1°C) effectively eliminates viable S. aureus cells.

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    Area of Science:

    • Food Microbiology
    • Food Safety
    • Bacterial Thermal Resistance

    Background:

    • Staphylococcus aureus (S. aureus) is a common foodborne pathogen.
    • Assessing bacterial survival during food processing is crucial for public health.
    • Heat injury can complicate the accurate enumeration of surviving microorganisms.

    Purpose of the Study:

    • To investigate the thermal resistance of S. aureus during frankfurter processing.
    • To determine if heat injury affects the quantitative estimation of surviving S. aureus.
    • To assess the efficacy of typical frankfurter heating processes in eliminating S. aureus.

    Main Methods:

    • Inoculation of frankfurters with S. aureus strains.
    • Processing frankfurters at controlled temperatures, including 140°F (60°C) and 160°F (71.1°C).
    • Quantitative estimation of surviving S. aureus using direct plating on tryptic soy agar and a most-probable-number technique.

    Main Results:

    • Heat injury in S. aureus was observed only at high cell concentrations (10^8/g) and temperatures of 140°F (60°C).
    • At temperatures above 140°F (60°C), rapid bacterial death prevented demonstrable heat injury.
    • No viable S. aureus cells (<0.3/g) were detected in frankfurters heated to 160°F (71.1°C).

    Conclusions:

    • Heat injury does not interfere with the accurate enumeration of S. aureus surviving typical frankfurter processing.
    • Heating frankfurters to 160°F (71.1°C) is sufficient to eliminate viable S. aureus.
    • This processing temperature aligns with federal inspection standards and effectively destroys Salmonella species.

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