Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage

Soudjouk-style batter was inoculated with a five-strain mixture of Escherichia coli O157:H7 at about 7.6 log10 CFU/g in each of two trials. The sticks were fermented and dried at 22 degrees C and 50% relative humidity (RH) for 3 days and then at 9 degrees C and 40% RH for 18 h. After being flattened...

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Bibliographic Details
Published in:Journal of food protection 2002-10, Vol.65 (10), p.1541-1544
Main Authors: CALICIOGLU, Mehmet, FAITH, Nancy G, BUEGE, Dennis R, LUCHANSKY, John B
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Colony Count, Microbial
Cooking
Escherichia coli O157 - growth & development
Escherichia coli O157 - isolation & purification
Fermentation
Food Handling - methods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Humidity
Hydrogen-Ion Concentration
Meat and meat product industries
Meat Products - microbiology
Reproducibility of Results
Swine
Temperature
Time Factors
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Summary:Soudjouk-style batter was inoculated with a five-strain mixture of Escherichia coli O157:H7 at about 7.6 log10 CFU/g in each of two trials. The sticks were fermented and dried at 22 degrees C and 50% relative humidity (RH) for 3 days and then at 9 degrees C and 40% RH for 18 h. After being flattened to about 1.25 cm, the sticks were conditioned at 38 degrees C and 70% RH or at 22 degrees C and 50% RH for about 3 days. After the latter conditioning treatment, sticks either were cooked to an internal temperature of 63 degrees C or received no heat treatment. Final mean pH values after conditioning at 22 degrees C and 50% RH for soudjouk manufactured with a starter culture and dextrose (1.0%) and for soudjouk manufactured without a starter culture were about 4.9 and 6.0, respectively. For soudjouk produced with a starter culture, pathogen numbers were reduced by 4.53 and 0.88 log10 CFU/g after conditioning at 38 degrees C and 70% RH and at 22 degrees C and 50% RH, respectively. For soudjouk produced via natural fermentation, pathogen numbers were reduced by 1.39 and 0.09 log10 CFU/g after conditioning at 38 degrees C and 70% RH and at 22 degrees C and 50% RH, respectively. Cooking reduced pathogen numbers to below the levels detectable by direct plating (
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-65.10.1541