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Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.

Author(s) : FAITH N. G., PARNIERE N., LARSON T., LORANG T. D., KASPAR C. W., LUCHANSKY J. B.

Type of article: Article

Summary

The fate of Escherichia coli O157:H7 was monitored in salami during conditioning of batter, fermentation and drying of sticks, and storage of slices. The raw batter was inoculated with a pediococcal starter culture and a five-strain cocktail of E. coli O157:H7 and stuffed into fibrous casings. After being refrigerated at 4 deg C, frozen at -20 deg C, and thawed at 4 deg C, the inoculated batter was fermented at 24 deg C and 90% relative humidity to pH not higher than 4.8, dried at 13 deg C and 65% relative humidity to a moisture/protein ratio not higher than 1.9:1, and then stored at 4 or 21 deg c under air or vacuum. Results of microbial counts in different conditions are given.

Details

  • Original title: Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.
  • Record ID : 1999-0906
  • 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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