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Viabilité d'Escherichia coli O157:H7 dans du salami suite au conditionnement de la pâte, à la fermentation et au séchage des bâtons et à l'entreposage des tranches.

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

Auteurs : FAITH N. G., PARNIERE N., LARSON T., LORANG T. D., KASPAR C. W., LUCHANSKY J. B.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.
  • Identifiant de la fiche : 1999-0906
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 4
  • Date d'édition : 04/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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