EFFECT OF TEMPERATURE ON THE GROWTH AND SURVIVAL OF PATHOGENS IN DUCK AND QUAIL MEATBALLS

Abstract

The effect of temperatures (pre-heating and heating) on the growth and survival of pathogens in duck and quail meatballs were investigated. The meatballs were inoculated with pure cultures of Listeria monocytogenes, Salmonella species, Escherichia coli, Bacillus cereus and Staphylococcus aureus containing an average cell concentration of ~106 cfu/ml. Meatball samples were analyzed at 5 min intervals for 40 min, during two steps of cooking; pre-heating at 45 oC for 20 min and heating at 90 oC for further 20 min. Microbial load of the raw minced duck and quail meats, pre-heated and heated meatballs differed significantly (P < 0.05) from each other. Pre-heating at 45 oC for 20 min was not lethal to the pathogens examined. Heating at 90 oC for 20 min was enough to deactivate all pathogens in the duck and quail meatballs. This study suggests that measures such as hygienic precautions during preparation of meatball and heating at a temperature of ≥ 90 oC for 20 min or more will control microbial growth and provide wholesome and safe duck and quail meatballs for consumption.