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Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in meat products

R S Merkal, J A Crawford, D L Whipple

    Applied and Environmental Microbiology
    |November 1, 1979
    PubMed

    Insights

    Processing wieners and sausages with heat-tolerant Mycobacterium avium-Mycobacterium intracellulare complex bacteria showed that high temperatures are needed for substantial killing. Processing methods like hot oil heating require higher internal temperatures to ensure pathogen reduction in meat products.

    Area of Science:

    • Food Microbiology
    • Meat Science
    • Public Health

    Background:

    • The Mycobacterium avium-Mycobacterium intracellulare complex (MAC) comprises heat-tolerant bacteria that can cause opportunistic infections.
    • Tuberculous swine are a potential source of MAC contamination in meat products.
    • Ensuring the microbiological safety of processed meats like wieners and sausages is crucial for public health.

    Purpose of the Study:

    • To evaluate the heat susceptibility of a heat-tolerant Mycobacterium avium-Mycobacterium intracellulare complex (MAC) representative during the processing of wieners and sausages.
    • To determine the effectiveness of various processing conditions in reducing MAC viability in meat products.
    • To provide data on the lethalities of different temperatures for MAC organisms in processed meat.

    Main Methods:

    • Wieners and sausages were prepared using a heat-tolerant MAC strain and tuberculous swine tissues.
    • Processing conditions were varied, including the use of sodium nitrite and smoke.
    • Internal temperatures and processing times were monitored during cooking, hot oil immersion, and radiant heating.

    Main Results:

    • Substantial killing of MAC organisms occurred at higher processing temperatures.
    • The presence of sodium nitrite or smoke did not significantly alter the heat susceptibility of the organisms.
    • Hot oil or radiant heating of precooked sausages required higher peak internal temperatures due to shorter exposure times within the lethal temperature range.

    Conclusions:

    • High internal temperatures are necessary for effective killing of heat-tolerant Mycobacterium avium-Mycobacterium intracellulare complex (MAC) in wieners and sausages.
    • Standard processing temperatures may not be sufficient to eliminate MAC, especially with rapid heating methods.
    • Further research into optimal processing parameters is needed to ensure the safety of meat products against MAC contamination.

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