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

Submitted: 21 December 2017
Accepted: 25 May 2018
Published: 3 July 2018
Abstract Views: 1101
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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.

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Supporting Agencies

United States Department of Agriculture/National Institute of Food and Agriculture

How to Cite

1.
Shane LE, Porto-Fett AC, Shoyer BA, Phebus RK, Thippareddi H, Hallowell A, Miller K, Foster-Bey L, Campano SG, Taormina PJ, Glowski DL, Tompkin RB, Luchansky JB. Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Ital J Food Safety [Internet]. 2018 Jul. 3 [cited 2024 Nov. 14];7(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/7250