Table 7.
Total bacterial and Escherichia coli O157:H7 populations (log CFU/g; ±standard deviation) that were recovered from tryptic soy agar plus 0.1% sodium pyruvate (TSAP) and MacConkey agar, respectively, in beef and veal samples before and after double pan-broiling to 55, 62.5, 71.1, and 76 °C with a 0.5- or 3.5-min rest.
| Temperature (°C) | Rest Time (min) | TSAP | MacConkey Agar | ||
|---|---|---|---|---|---|
| Beef | Veal | Beef | Veal | ||
| After inoculation | - | 6.44 ± 0.05 aA | 6.60 ± 0.01 aA | 6.40 ± 0.07 aA | 6.40 ± 0.09 aA |
| Before cooking | - | 6.37 ± 0.65 aA | 6.58 ± 0.06 aA | 6.47 ± 0.33 aA | 6.35 ± 0.16 aA |
| 55 | 0.5 | 4.86 ± 0.08 bA | 4.32 ± 0.24 bA | 4.52 ± 0.29 bA | 3.38 ± 1.10 bB |
| 3.5 | 3.32 ± 0.81 cA | 1.58 ± 1.28 cB | 3.38 ± 1.10 cA | 0.70 ± 0.59 cB | |
| 62.5 | 0.5 | 1.87 ± 0.60 dA | 1.46 ± 0.54 cA | 1.68 ± 0.37 dA | <0.3 dB |
| 3.5 | 0.94 ± 0.58 eA | <0.3 dB | 0.70 ± 0.59 eA | <0.3 dB | |
| 71.1 | 0.5 | <0.3 fA | <0.3 dA | <0.3 fA | <0.3 dA |
| 3.5 | <0.3 fA | <0.3 dA | <0.3 fA | <0.3 dA | |
| 76 | 0.5 | <0.3 fA | <0.3 dA | <0.3 fA | <0.3 dA |
| 3.5 | <0.3 fA | <0.3 dA | <0.3 fA | <0.3 dA | |
Means with a different lowercase letter within a column or a different capital letter within a row on TSAP or MacConkey agar are significantly different (p < 0.05).