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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 or 21 deg C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 deg C.

Author(s) : FAITH N. G., WIERZBA R. K., IHNOT A. M., ROERING A. M., LORANG T. D., KASPAR C. W., LUCHANSKY J. B.

Type of article: Article

Summary

Pepperoni batter was prepared with fat contents of about 15, 20, and 32% and inoculated with a pediococcal starter culture and not lower than 2 x 10,000,000 CFU/gramme of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 36 deg C and 85% relative humidity to pH not higher than 4.8 and then dried at 13 deg C and 65% RH to a moisture/protein ratio not higher than 1.6:1. For storage, slices were packaged under air or vaccum and stored at 4 and 21 deg C. For baking, frozen slices were placed on retail frozen cheese pizzas that were subsequently baked at 135, 191 or 246 deg C for 0 to 20 minutes. Appreciable differences related to fat levels were observed after drying. Results of microbial counts and recommendations are given for different treatments.

Details

  • Original title: Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 or 21 deg C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 deg C.
  • Record ID : 1999-0907
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 4
  • Publication date: 1998/04
  • Document available for consultation in the library of the IIR headquarters only.

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