Analysis of Survival of Enterohemorrhagic <i>Escherichia coli</i> in the Steps during Cooking on a Japanese Barbecue

OHTSUKA Kayoko, KOBAYASHI Naoki, MORITA Yukio, MIYASAKA Jiro, WAGURI Atsushi, KUSUHARA Hajime, HARA-KUDO Yukiko

doi:10.3358/shokueishi.55.79

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焼肉調理における腸管出血性大腸菌の生残の解析
ヤキニクチョウリニオケルチョウカンシュッケツセイダイチョウキンノセイザンノカイセキ
Analysis of Survival of Enterohemorrhagic Escherichia coli in the Steps during Cooking on a Japanese Barbecue

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Abstract

Foodborne infections with enterohemorrhagic Escherichia coli (EHEC) related to food in each step of the cooking of a Japanese barbecue have been reported in Japan. We examined the survival of EHEC during various types of cooking on a Japanese barbecue. The number of EHEC in barbecue sauce remained stable during short-term storage at low temperature. In a series of experiments on survival of EHEC on beef during cooking on an electric griddle or a gas cooktop, the population was reduced by at least 1/1,100. Although these results suggested that EHEC are effectively killed by adequate cooking, the degree of reduction of EHEC varied among types of meat and was affected by uneven cooking. Furthermore, when the same cooking equipment was used to handle meats before and after cooking, 1/500 to 1/300,000 of EHEC population of contaminated uncooked meat cross-contaminated the cooked meat. Adequate cooking of beef, including internal organs, and use of separate cooking equipment for uncooked and cooked beef are important to avoid EHEC infection caused by Japanese barbecues.

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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 55 (2), 79-87, 2014

Japanese Society for Food Hygiene and Safety

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