<scp> Lethality of Beef Cooking Methods Against <i>Pediococcus</i> Species Surrogates of Shiga Toxin </scp> ‐ <scp>Producing</scp> <i>Escherichia coli</i>

ABSTRACT Shiga toxin‐producing Escherichia coli (STEC) outbreaks in Kenya are low in contrast to the United States, where the consumption of undercooked minced beef is implicated in 46% of all foodborne outbreaks. This study hypothesized that the negligible meat‐borne STEC incidences in Kenya are attributed to the high‐temperature long‐time cooking styles of meat. For laboratory biosafety concerns, the study utilized a surrogate bacteria starter culture, Bactoferm LHP‐DRY (Chr. Hansen, Denmark), as the preferred challenge organisms. Beef steak was cooked by boiling (95°C/1 h), simmering (85°C/1 h), roasting (163°C/1 h), pressure cooking (85 kPa/80°C/30 min), sous vide cooking to three degrees of doneness, that is rare (60°C), medium (71°C) and very well done (82°C) all for 1 h, and pan‐broiling (163°C/6 min per side) for burger patties. The beef cooking treatments yielded endpoint core temperatures ranging from 94.3°C to 55.07°C ( p &lt; 0.05). The log reductions of the surrogate ranged from 2.83 to 5.23 cfu/g ( p &lt; 0.05). The highest lethality was observed in pressure cooking (5.23), very well done sous vide (5.13), oven roasting (4.83), medium done sous vide (4.13), and boiling (4.0 log reductions cfu/g). The conventional beef cooking methods utilized in Kenya, namely boiling, simmering, and roasting attained endpoint core temperatures greater than 71.1°C that guarantee the required instant 5‐log reduction of Salmonella and STEC without requiring a dwelling or holding time. The study concluded that the high‐temperature long‐time beef cooking methods practiced in Kenya together with the Kenyan consumer preference for very well‐done beef could explain the almost negligible reporting of meat‐borne pathogenic E. coli O157:H7 human infections or outbreaks. This study recommended the sensitization of meat consumers on potential hazards in meat, with emphasis on high‐temperature long‐time cooking methods that assure safety. Additionally, the study recommends Good Hygiene Practices (GHP) and HACCP in slaughter operations that will guarantee meat safety and possibly render undercooked meat safe.