Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxinproducing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85%...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2018-07-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/7250 |
| _version_ | 1819119615513460736 |
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| author | Laura E. Shane Anna C.S. Porto-Fett Bradley A. Shoyer Randall K. Phebus Harshavardhan Thippareddi Ashley Hallowell Kelsey Miller Lianna Foster-Bey Stephen G. Campano Peter J. Taormina Daniel L. Glowski Robert B. Tompkin John B. Luchansky |
| author_facet | Laura E. Shane Anna C.S. Porto-Fett Bradley A. Shoyer Randall K. Phebus Harshavardhan Thippareddi Ashley Hallowell Kelsey Miller Lianna Foster-Bey Stephen G. Campano Peter J. Taormina Daniel L. Glowski Robert B. Tompkin John B. Luchansky |
| author_sort | Laura E. Shane |
| collection | DOAJ |
| description | Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxinproducing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85% RH to a final target pH of ca. pH 4.6 or ca. pH 5.0. After fermentation, the pepperoni- like sausage were heated to target internal temperatures of 37.8°, 43.3°, 48.9°, and 54.4°C and held for 0.5 to 12.5 h. Regardless of the heating temperature, the endpoint pH in products fermented to a target pH of pH 4.6 and pH 5.0 was pH 4.56±0.13 (range of pH 4.20 to pH 4.86) and pH 4.96±0.12 (range of pH 4.70 to pH 5.21), respectively. Fermentation alone delivered ca. a 0.3- to 1.2-log CFU/g reduction in pathogen numbers. Fermentation to ca. pH 4.6 or ca. pH 5.0 followed by post-fermentation heating to 37.8° to 54.4°C and holding for 0.5 to 12.5 h generated total reductions of ca. 2.0 to 6.7 log CFU/g. |
| first_indexed | 2024-12-22T06:07:35Z |
| format | Article |
| id | doaj.art-b55b6dabc1964e84b2e8ab780f5f6aa4 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-22T06:07:35Z |
| publishDate | 2018-07-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-b55b6dabc1964e84b2e8ab780f5f6aa42022-12-21T18:36:21ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322018-07-017210.4081/ijfs.2018.72505762Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausageLaura E. Shane0Anna C.S. Porto-Fett1Bradley A. Shoyer2Randall K. Phebus3Harshavardhan Thippareddi4Ashley Hallowell5Kelsey Miller6Lianna Foster-Bey7Stephen G. Campano8Peter J. Taormina9Daniel L. Glowski10Robert B. Tompkin11John B. Luchansky12Delaware Valley University, PA; United States Department of Agriculture, Agricultural Research Service, PAUnited States Department of Agriculture, Agricultural Research Service, PAUnited States Department of Agriculture, Agricultural Research Service, PAKansas State University, KSUniversity of Nebraska, NEUnited States Department of Agriculture, Agricultural Research Service, PAUrsinus College, PAUrsinus College, PAHawkins Inc., MNJohn Morrell Food Group, ILJohn Morrell Food Group, ILLaGrange Highlands, ILUnited States Department of Agriculture, Agricultural Research Service, PACoarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxinproducing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85% RH to a final target pH of ca. pH 4.6 or ca. pH 5.0. After fermentation, the pepperoni- like sausage were heated to target internal temperatures of 37.8°, 43.3°, 48.9°, and 54.4°C and held for 0.5 to 12.5 h. Regardless of the heating temperature, the endpoint pH in products fermented to a target pH of pH 4.6 and pH 5.0 was pH 4.56±0.13 (range of pH 4.20 to pH 4.86) and pH 4.96±0.12 (range of pH 4.70 to pH 5.21), respectively. Fermentation alone delivered ca. a 0.3- to 1.2-log CFU/g reduction in pathogen numbers. Fermentation to ca. pH 4.6 or ca. pH 5.0 followed by post-fermentation heating to 37.8° to 54.4°C and holding for 0.5 to 12.5 h generated total reductions of ca. 2.0 to 6.7 log CFU/g.https://www.pagepressjournals.org/index.php/ijfs/article/view/7250Shiga toxin-producing Escherichia coli, Fermentation, Food Safety, Thermal Inactivation, Heating. |
| spellingShingle | Laura E. Shane Anna C.S. Porto-Fett Bradley A. Shoyer Randall K. Phebus Harshavardhan Thippareddi Ashley Hallowell Kelsey Miller Lianna Foster-Bey Stephen G. Campano Peter J. Taormina Daniel L. Glowski Robert B. Tompkin John B. Luchansky Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage Italian Journal of Food Safety Shiga toxin-producing Escherichia coli, Fermentation, Food Safety, Thermal Inactivation, Heating. |
| title | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| title_full | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| title_fullStr | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| title_full_unstemmed | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| title_short | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| title_sort | evaluation of post fermentation heating times and temperatures for controlling shiga toxin producing escherichia coli cells in a non dried pepperoni type sausage |
| topic | Shiga toxin-producing Escherichia coli, Fermentation, Food Safety, Thermal Inactivation, Heating. |
| url | https://www.pagepressjournals.org/index.php/ijfs/article/view/7250 |
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