High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage
The United States Department of Agriculture–Food Safety Inspection Service (USDA-FSIS) performance standards require that manufacturers of fermented beef sausages validate their processes to achieve a 5-log reduction of Escherichia coli O157:H7 and Shiga toxin–producing E. coli (STEC). Most processo...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2023-09-01
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| Series: | Meat and Muscle Biology |
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| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16076/ |
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| author | A. M. Stelzleni Chevise L Thomas Harshavardhan Thippareddi Macc Rigdon Robert W McKee Sanjay Kumar |
| author_facet | A. M. Stelzleni Chevise L Thomas Harshavardhan Thippareddi Macc Rigdon Robert W McKee Sanjay Kumar |
| author_sort | A. M. Stelzleni |
| collection | DOAJ |
| description | The United States Department of Agriculture–Food Safety Inspection Service (USDA-FSIS) performance standards require that manufacturers of fermented beef sausages validate their processes to achieve a 5-log reduction of Escherichia coli O157:H7 and Shiga toxin–producing E. coli (STEC). Most processors rely on rapid fermentation to a low pH and a mild heat treatment to achieve the lethality performance standard. However, this process alters the sensorial characteristics of traditional fermented sausages. An alternative method to achieve lethality using high-pressure processing (HPP) during the manufacture of summer sausage with higher pH (5.0) and minimal heat treatment was evaluated. Sausages inoculated with circa 9.1 log CFU/g of E. coli O157:H7 and 8.9 log CFU/g of STEC were fermented to target pH values of 4.6 or 5.0. Subsequently, fermented sausages were heated to endpoint temperatures of 54.4°C, 48.9°C, or 43.3°C to the total process treatments of (1) Process A: pH 4.6 and 54.4°C, simulated cold air chilling, (2) Process B: pH 5.0 and 54.4°C, simulated cold air chilling, (3) Process C: pH 5.0 and 54.4°C, ice bath chilling, (4) Process D: pH 5.0 and 48.9°C, ice bath chilling, and (5) Process E: pH 5.0 and 43.3°C, ice bath chilling. After processing, the product was subjected to HPP (586 MPa; 4°C±2°C) for hold times of 1, 150, or 300 s and a nontreated (no HPP) control. All treatments subjected to HPP for 150 and 300 s reduced (P≤0.05) E. coli (O157:H7 and STEC) populations by>5.0 log CFU/g and >7.5 logCFU/g, respectively. The use of HPP allows for the production of more mild beef summer sausage (pH 5.0 and a mild thermal treatment of 43.3°C) while still achieving USDA-FSIS performance standards for lethality. |
| first_indexed | 2024-04-24T13:16:58Z |
| format | Article |
| id | doaj.art-3e292ce3df2248d097fb1d470bdf98c0 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:58Z |
| publishDate | 2023-09-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-3e292ce3df2248d097fb1d470bdf98c02024-04-04T17:20:02ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2023-09-017110.22175/mmb.16076High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer SausageA. M. Stelzleni0https://orcid.org/0000-0002-3210-8775Chevise L Thomas1Harshavardhan Thippareddi2Macc Rigdon3Robert W McKee4Sanjay Kumar5Department of Animal and Dairy Science, University of GeorgiaAnimal and Dairy Science, University of GeorgiaDepartment of Poult, University of GeorgiaAnimal and Dairy Sciences, University of GeorgiaAnimal and Dairy Science, University of GeorgiaPoultry Science, University of GeorgiaThe United States Department of Agriculture–Food Safety Inspection Service (USDA-FSIS) performance standards require that manufacturers of fermented beef sausages validate their processes to achieve a 5-log reduction of Escherichia coli O157:H7 and Shiga toxin–producing E. coli (STEC). Most processors rely on rapid fermentation to a low pH and a mild heat treatment to achieve the lethality performance standard. However, this process alters the sensorial characteristics of traditional fermented sausages. An alternative method to achieve lethality using high-pressure processing (HPP) during the manufacture of summer sausage with higher pH (5.0) and minimal heat treatment was evaluated. Sausages inoculated with circa 9.1 log CFU/g of E. coli O157:H7 and 8.9 log CFU/g of STEC were fermented to target pH values of 4.6 or 5.0. Subsequently, fermented sausages were heated to endpoint temperatures of 54.4°C, 48.9°C, or 43.3°C to the total process treatments of (1) Process A: pH 4.6 and 54.4°C, simulated cold air chilling, (2) Process B: pH 5.0 and 54.4°C, simulated cold air chilling, (3) Process C: pH 5.0 and 54.4°C, ice bath chilling, (4) Process D: pH 5.0 and 48.9°C, ice bath chilling, and (5) Process E: pH 5.0 and 43.3°C, ice bath chilling. After processing, the product was subjected to HPP (586 MPa; 4°C±2°C) for hold times of 1, 150, or 300 s and a nontreated (no HPP) control. All treatments subjected to HPP for 150 and 300 s reduced (P≤0.05) E. coli (O157:H7 and STEC) populations by>5.0 log CFU/g and >7.5 logCFU/g, respectively. The use of HPP allows for the production of more mild beef summer sausage (pH 5.0 and a mild thermal treatment of 43.3°C) while still achieving USDA-FSIS performance standards for lethality.https://www.iastatedigitalpress.com/mmb/article/id/16076/Escherichia colibeefsafetysausagehigh-pressureshelf-stable |
| spellingShingle | A. M. Stelzleni Chevise L Thomas Harshavardhan Thippareddi Macc Rigdon Robert W McKee Sanjay Kumar High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage Meat and Muscle Biology Escherichia coli beef safety sausage high-pressure shelf-stable |
| title | High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage |
| title_full | High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage |
| title_fullStr | High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage |
| title_full_unstemmed | High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage |
| title_short | High-Pressure Processing Helps Meet the Escherichia coli O157:H7 and Shiga Toxin–Producing E. coli (STEC) Performance Standards for Beef Summer Sausage |
| title_sort | high pressure processing helps meet the escherichia coli o157 h7 and shiga toxin producing e coli stec performance standards for beef summer sausage |
| topic | Escherichia coli beef safety sausage high-pressure shelf-stable |
| url | https://www.iastatedigitalpress.com/mmb/article/id/16076/ |
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