Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°C

Faith, Nancy G.; Wierzba, Rachel K.; Ihnot, Anne M.; Roering, Ann M; Lorang, Timothy D.; Kaspar, Charles W.; Luchansky, John B.

doi:10.4315/0362-028x-61.4.383

Cited by 45 publications

(22 citation statements)

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“…Nadarajah (25) reported that the high levels of cis-oleic acid in beef fat may complex with the AIT molecules, producing a reduction in volatilization of AIT. Additionally, the high fat (low moisture) content of sausages has been reported to significantly reduce survival of E. coli O157:H7 in such products (13). A large reduction of E. coli O157:H7 numbers occurred during the first 3 days of fermentation in all treatments as a consequence of the rapid drop in pH.…”

Section: Resultsmentioning

confidence: 87%

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Chacon

Muthukumarasamy

Holley

2006

Appl Environ Microbiol

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Four sausage batters (17.59% beef, 60.67% pork, and 17.59% pork fat) were inoculated with two commercial starter culture organisms (>7 log 10 CFU/g Pediococcus pentosaceus and 6 log 10 CFU/g Staphylococcus carnosus) and a five-strain cocktail of nonpathogenic variants of Escherichia coli O157:H7 to yield 6 to 7 log 10 CFU/g. Microencapsulated allyl isothiocyanate (AIT) was added to three batters at 500, 750, or 1,000 ppm to determine its antimicrobial effects. For sensory analysis, separate batches with starter cultures and 0, 500, or 750 ppm microencapsulated AIT were produced. Sausages were fermented at <26°C and 88% relative humidity (RH) for 72 h. Subsequently sausages were dried at 75% RH and 13°C for at least 25 days. The water activity (a w ), pH, and levels of starter cultures, E. coli O157:H7, and total bacteria were monitored during fermentation and drying. All sausages showed changes in the initial pH from 5.57 to 4.89 and in a w from 0.96 to 0.89 by the end of fermentation and drying, respectively. Starter culture numbers were reduced during sausage maturation, but there was no effect of AIT on meat pH reduction. E. coli O157:H7 was reduced by 6.5 log 10 CFU/g in sausages containing 750 and 1,000 ppm AIT after 21 and 16 days of processing, respectively. E. coli O157:H7 numbers were reduced by 4.75 log 10 CFU/g after 28 days of processing in treatments with 500 ppm AIT, and the organism was not recovered from this treatment beyond 40 days. During sensory evaluation, sausages containing 500 ppm AIT were considered acceptable although slightly spicy by panelists.

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Section: Resultsmentioning

confidence: 87%

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Chacon

Muthukumarasamy

Holley

2006

Appl Environ Microbiol

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“…The majority of studies enabled multiple inactivation rate estimates to be determined, providing a data set of 484 inactivation rates, encompassing over 50 E. coli strains and temperatures ranging from Ϫ20 to 66°C (mean ϭ 25.5°C), pHs ranging from 2.8 to 6.14 (mean ϭ 4.72), and a w values ranging from 0.75 to 0.986 (mean ϭ 0.901). Twenty-five (25) of the 484 inactivation rates were derived from biphasic inactivation curves and were based on the slowest phase of inactivation. The remaining 459 rates were from inactivation curves that were well described by single-phase inactivation models.…”

Section: Resultsmentioning

confidence: 99%

“…The reduction in a w during drying, storage, or heating was determined as the difference in a w measured at the end of the process and that at the end of fermentation. Three studies (4,5,25) reported a w at the end of drying or another postfermentation process but not at the end of fermentation. For those studies, a w at the completion of fermentation was assumed to be 0.96, which allowed additional data to be included in analyses of the total reduction in a w (19 data points) and the rate of reduction in a w (7 data points) during drying, storage, or heating.…”

Section: Methodsmentioning

confidence: 99%

“…However, pathogenic Escherichia coli can contaminate and survive in fermented meat products at levels sufficient to cause serious illness in consumers, as evidenced by numerous outbreaks of E. coli infections epidemiologically linked to uncooked fermented meat products (8,9,54,64). Knowledge of the kinetics of nonthermal inactivation of E. coli, and the factors affecting it, is important to be able to optimize the safety of fermented meat processes.Several research groups have conducted studies on the survival of pathogenic E. coli during the processing of specific fermented meat products (4,6,14,16,23,25). In some cases, the effects of alternative ingredients or processing parameters have also been determined (12,21,24,30).…”

mentioning

confidence: 99%

“…Several research groups have conducted studies on the survival of pathogenic E. coli during the processing of specific fermented meat products (4,6,14,16,23,25). In some cases, the effects of alternative ingredients or processing parameters have also been determined (12,21,24,30).…”

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confidence: 99%

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Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

McQuestin

Shadbolt

Ross

2009

Appl Environ Microbiol

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Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a w ), and temperature on E. coli survival during fermented meat processing to be investigated. Data were reevaluated to determine rates of inactivation, providing 484 rate data points with various pH (2.8 to 6.14), a w (0.75 to 0.986), and temperature (؊20 to 66°C) values, product formulations, and E. coli strains and serotypes. When the data were presented as an Arrhenius model, temperature (0 to 47°C) accounted for 61% of the variance in the ln(inactivation rate) data. In contrast, the pH or a w measured accounted for less than 8% of variability in the data, and the effects of other pH-and a w -based variables (i.e., total decrease and rates of reduction of those factors) were largely dependent on the temperature of the process. These findings indicate that although temperatures typically used in fermented meat manufacture are not lethal to E. coli per se, when other factors prevent E. coli growth (e.g., low pH and a w ), the rate of inactivation of E. coli is dominated by temperature. In contrast, inactivation rates at temperatures above ϳ50°C were characterized by smaller z values than those at 0 to 47°C, suggesting that the mechanisms of inactivation are different in these temperature ranges. The Arrhenius model developed can be used to improve product safety by quantifying the effects of changes in temperature and/or time on E. coli inactivation during fermented meat manufacture.Fermented meats encompass a diverse range of product styles in which raw, ground meat is preserved by the processes of fermentation and drying (or maturation). These products are typically manufactured without a bactericidal heat treatment, and instead, inhibition of growth and inactivation of contaminating pathogens rely upon the collective effects of acid pH, reduced water activity (a w ), and the presence of lactic acid and, potentially, curing salts (nitrate and/or nitrite) and spices. However, pathogenic Escherichia coli can contaminate and survive in fermented meat products at levels sufficient to cause serious illness in consumers, as evidenced by numerous outbreaks of E. coli infections epidemiologically linked to uncooked fermented meat products (8,9,54,64). Knowledge of the kinetics of nonthermal inactivation of E. coli, and the factors affecting it, is important to be able to optimize the safety of fermented meat processes.Several research groups have conducted studies on the survival of pathogenic E. coli during the processing of specific fermented meat products (4,6,14,16,23,25). In some cases, the effects of alternative ingredients or processing parameters have also been determined (12,21,24,30). Such investigations have allowed the lethality of a specific fermented meat process to be determined and the microbiological safe...

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The epidemiology, detection and control ofEscherichia coli O157

Phillips¹

1999

J. Sci. Food Agric.

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Numbers of cases of human infections caused by Escherichia coli O157 have increased over the last decade in many countries. As well as the typical symptoms of gastrointestinal illness, the organism can cause more life‐threatening diseases such as haemorrhagic colitis and haemolytic uraemic syndrome (HUS). Although the incidence remains relatively low compared with the other foodborne pathogens such as Campylobacter and Salmonella, the mortality rate associated with infection is much higher. Cattle are thought to be the main environmental source of this organism, and most cases have been associated with consumption of beef and beef products. However, other food vehicles have been identified, such as apple cider and raw or unpasteurised milk and milk products. Cross‐contamination has been shown to be an important factor in outbreaks, which, together with the fact that the infectious dose is low (as few as 10 cells), means that robust hygienic procedures are essential at all stages of the food chain to reduce risk of infection. Person‐to‐person spread is a common source of illness, and several laboratory‐acquired cases have also occurred. Efficient detection, isolation and confirmation techniques are required to establish the reservoirs of this organism in the environment and its spread into, and within, the food chain. This article reviews the epidemiology of E coli O157 and discusses detection and preventative methods, both developed and developing. © 1999 Society of Chemical Industry

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Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°C

Cited by 45 publications

References 0 publications

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Elimination ofEscherichia coliO157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate

Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

The epidemiology, detection and control ofEscherichia coli O157

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