Effect of Storage Temperatures and Cooking Times on Viability of Listeria monocytogenes and Escherichia coli O157:H7 Inoculated in/on Goetta

Abstract

The viability of a five-strain cocktail of Listeria monocytogenes or Escherichia coli O157:H7 was separately evaluated in/on goetta, a sausage-like meat product, both during extended refrigerated storage and following cooking. At 4C, L. monocytogenes numbers increased from ca. 1.4 to 8.4 log cfu/g over 90 days, whereas E. coli O157:H7 numbers remained relatively unchanged. At 12C, L. monocytogenes and E. coli O157:H7 numbers increased from ca. 1.4 to 9.0 log cfu/g over 28 days. After cooking for 2 to 6 min per side at an external temperature of 176.7C, reductions of 0.7 to 6.6 log cfu/g were observed for L. monocytogenes and E. coli O157:H7. Although goetta supported the growth/survival of L. monocytogenes and E. coli O157:H7 during refrigerated storage, a Ն5-log reduction of both pathogens was achieved by cooking the product for at least 5 min per side at the manufacturer's recommended internal temperature of 73.8C. PRACTICAL APPLICATIONSAlthough there have been no reported recalls/illnesses associated with goetta, a specialty/ethnic meat enjoyed as a breakfast item, information is lacking to confirm if goetta would support the growth/survival of foodborne pathogens such as L. monocytogenes and E. coli O157:H7. Thus, we determined if goetta would provide a favorable environment for persistence of these pathogens and, if so, would consumer reheating/storage practices be sufficient to kill any cells of either pathogen that might be present. Our data highlight the importance for proper storage and cooking of specialty/ethnic products such as goetta to extend shelf life and ensure wholesomeness. In this regard, it is significant from a public health perspective that goetta supported growth/survival of L. monocytogenes and E. coli O157:H7, and more importantly that cooking goetta at specific time/temperature combinations can achieve a Ն5-log reduction of both pathogens. These data may be useful for establishing consumer guidelines for storing and cooking/reheating goetta prior to consumption. bs_bs_banner Journal of Food Safety

Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage

“…It has also served as a justification to scientifically validate the safety and to certify the shelf life of such products. As detailed elsewhere [41][42][43][44][45][46][47][48][49][50][51][52][53][54], our group and other investigators have quantified the potential for various all-beef meats that are dried, salted, cured, cooked, and/or fermented, inclusive of breakfast meats, savory snacks, and salted/dried and/or fermented products, to support the viability or outgrowth of various foodborne bacterial pathogens. Regardless of product categories and characteristics, the physicality and logistics of slicing and packaging, as well as extensive and unavoidable hand manipulation during the preparation and assembly of artisanal foods on charcuterie trays, provide ample opportunities for the introduction of food-borne pathogens onto the surface of RTE artisanal meats [55].…”