Cooking E. coli out of veal cordon bleu

Veal cutlets were surface inoculated with ca. 6.6 cfu/g of an eight-strain rifampicin-resistant cocktail of Shiga toxin-producing Escherichia coli (STEC) (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM and O157:H7). Cutlets were mechanically tenderized and cordon bleu was prepared by adding slices of ham and cheese between two cutlets prior to batter/breading and cooking.

Veal_Cordon_Bleu_-_1024-512x288Fully assembled cordon bleu were cooked in preheated (191.5C) extra virgin olive oil (45 mL) on a griddle. Cooking for 4, 5 or 6 min per side reduced STEC levels by ca. 1.3, 2.2 or 3.4 log cfu/g, respectively, whereas cooking for 7–10 min per side resulted in reductions of ca. ≥6.2 log cfu/g.

These data validated that cooking tenderized veal cordon bleu for at least 7 min per side in 45 mL of olive oil on a griddle maintained at ca. 191.5C is sufficient to achieve an internal cordon bleu temperature of 69.0 ± 3.3C and a ≥5-log reduction of STEC.

Thermal inactivation of Shiga toxin-producing Escherichia coli cells within veal cordon bleu

Journal of Food Safety [ahead of print]

Kulas, M., Porto-Fett, A. C.S., Swartz, R. S., Shane, L. E., Strasser, H., Munson, M., Shoyer, B. A. and Luchansky, J. B.;jsessionid=FCEB8A5A4EB2E460A51BEEC27D419A8B.f03t03