Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Shane, Laura E.; Porto-Fett, Anna C. S.; Shoyer, Bradley A.; Phebus, Randall K.; Thippareddi, Harshavardhan; Hallowell, A.; Miller, K.; Foster-Bey, Lianna; Campano, Stephen G.; Taormina, Peter J.; Glowski, Daniel L.; Tompkin, R. B.; Luchansky, John B.

doi:10.4081/ijfs.2018.7250

Cited by 3 publications

(2 citation statements)

References 24 publications

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“…The conditions under which fermentation occurs are also important. The fermentation temperature and postproduction processing, including storage temperature and time, as well as product freezing and thawing processes, are crucial in reducing the content of toxigenic strains of E. coli ( Heir et al, 2013 ; McLeod et al, 2016 ; Shane et al, 2018 ). Therefore, to ensure the microbiological safety of fermented meat, while maintaining its taste, it is necessary to optimize the ingredients added to it and the process parameters.…”

Section: Meat Productsmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

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In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.

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Section: Meat Productsmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

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“…The post-fermented treatment of pepperoni-type, non-dry sausages (PNDS) showed a reduction in the added STEC concentration. Heating of PNDS up to 54.4 °C for 0.5 to 12.5 h significantly reduced the STEC content, the results were also associated with a final pH value of the PNDS [78].…”

Section: Prevention Measuresmentioning

confidence: 99%

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Sivamaruthi

Kesika

Chaiyasut

2018

Toxins

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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.

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Viability of Shiga Toxin–Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

Porto-Fett

Espuña²,

Shane

et al. 2022

Journal of Food Protection

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We monitored viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes during preparation and storage of fuet. Coarse ground pork (ca. 35% fat) was mixed with salt (2.5%), dextrose (0.3%), starter culture (ca. 7.0 log CFU/g), celery powder (0.5%), and ground black pepper (0.3%), and then separately inoculated with a multi-strain cocktail (ca. 7.0 log CFU/g) of each pathogen. The batter was stuffed into a ca. 42-mm natural swine casing and fermented at 23°C and ca. 95% relative humidity (RH) to ≤pH 5.3 (≤ 48 h). Sausage were then dried at 12°C and ca. 80% RH to a w 0.89 (within 33 days) or a w 0.86 (within 60 days). A portion of each batch of fuet was subjected to high pressure processing (HPP; 600 MPa/3 min) before chubs were vacuum-packaged and stored for 30 days at 20°C. After fermentation, pathogen numbers remained relatively unchanged (≤0.35 log CFU/g reduction), whereas reductions of ca. 0.8 to 3.2 log CFU/g were achieved after drying fuet to a w 0.89 or 0.86. Regardless if fuet was or was not pressure treated, additional reductions of ca. 2.2 to ≥5.3 log CFU/g after drying were achieved following 30 days of storage at 20°C. For non-HPP treated fuet dried to a w 0.89 and stored for 30 days at 20°C, total reductions of ≥5.3 log CFU/g in levels of STEC or Salmonella spp. were achieved, whereas levels of L. monocytogenes were reduced by ca. 3.6 log CFU/g. Total reductions of ≥5.3 log CFU/g in levels of all three pathogens were achieved after drying non-HPP treated fuet to a w 0.86. For fuet dried to a w 0.89 or 0.86, pressure treated, and then stored for 30 days at 20°C, total reductions of >6.2 log CFU/g in levels of all three pathogens were achieved. The processing parameters tested herein, with or without application of HPP, validated reductions of ≥2.0- or ≥5.0-log CFU/g in levels of STEC, Salmonella spp., and L. monocytogenes were achieved during preparation and storage of fuet.

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Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Cited by 3 publications

References 24 publications

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Viability of Shiga Toxin–Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

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