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Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 °C.

Author(s) : CHIKTHIMMAH N., KNABEL S. J.

Type of article: Article

Summary

Escherichia coli O157:H7, Salmonella typhimurium, or Listeria monocytogenes were inoculated with Lebanon bologna luncheon slices. The inoculated slices were stacked and vacuum packaged. The packages were stored at 3.6 or 13 °C. The pathogens, E. coli O157:H7, Salmonella typhimurium, or L. monocytogenes were reduced in Lebanon bologna during storage at 3.6 or 13 °C. The higher storage temperature (13 °C) resulted in significantly faster destruction of E. coli O157:H7 and L. monocytogenes, compared to storage at 3.6 °C. E. coli O157:H7 was the most resistant to destruction among the three pathogens. A linear destruction of E. coli O157:H7 occurred only after an initial lag period. Storage temperature did not have a significant effect on the rate of destruction of Salmonella typhimurium. Foodborne pathogens inoculated prior to fermentation did not show enhanced survival compared to control cells during storage of Lebanon bologna 3.6 °C.

Details

  • Original title: Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 °C.
  • Record ID : 2002-1408
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 7
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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