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

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%...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: PAGEPress Publications 2018-07-01
Series:Italian Journal of Food Safety
Subjects:
Shiga toxin-producing Escherichia coli, Fermentation, Food Safety, Thermal Inactivation, Heating.
Online Access:https://www.pagepressjournals.org/index.php/ijfs/article/view/7250

Internet

https://www.pagepressjournals.org/index.php/ijfs/article/view/7250

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