Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.

We evaluated the effectiveness of fermentation, drying, and high pressure processing (HPP) to inactivate Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Genoa salami produced with trichinae-infected pork. In addition, we evaluated the effectiveness of using HPP to inactivate T. spiralis larvae in pig masseter tissue. In part A, Genoa salami batter (about 2.3 log larvae/g) prepared with trichinae-infected pork was separately spiked with a five-strain cocktail of each microbial pathogen (about 7.0 log CFU/g) and subsequently fermented at 20 degrees C and about 90 to 95% RH for 6h and then at 27 degrees C and about 90 to 95% RH for 26 h before being dried at 20 degrees C and about 65 to 75% RH for 40 h and then at 17 degrees C and about 65 to 75% RH to/for: A) 25 d (65 mm casing), B) a target a(w) of 0.92 (65 mm casing), C) 35 d (105 mm casing), or D) a target a(w) of 0.94 (105 mm casing). Inactivation of L. monocytogenes, E. coli O157:H7, and Salmonella spp. after fermentation and drying ranged from about 1.1 to 1.3, about 1.1 to 2.2, and about 4.2 to 4.8 log CFU/g, respectively. After drying, three replicate salami samples in each of two trials for each treatment were subjected to HPP. Pressurization at 600 MPa or at 483 MPa for 1 to 12 min reduced pathogen numbers by an additional 1.6 to >or=5.0 (L. monocytogenes), 4.7 to >or=5.8 (E. coli O157:H7), and 1.9 to 2.4 (Salmonella)log CFU/g. After storage for 28 d at 4 degrees C, L. monocytogenes levels decreased by up to an additional 3.0 log CFU/g, whereas an additional decrease of up to about 1.1 and 1.7 log CFU/g was observed for E. coli O157:H7 and Salmonella, respectively. In contrast, in each of three trials, T. spiralis was inactivated (about 2.3 log larvae/g) in Genoa salami by all treatments of fermentation and drying as confirmed by both microscopy and mouse bioassays. In part B, in each of two trials, a 10-g portion (2 replicates per treatment) of infected pig masseter muscle (about 3.4 log larvae/g) were pressurized at 483 and 600 MPa for 0.5 to 5 min. T. spiralis was inactivated in pig masseter by all treatments of HPP as confirmed by both microscopy and mouse bioassays. Thus, fermentation and drying and/or HPP of contaminated Genoa salami or pork are effective for inactivating L. monocytogenes, E. coli O157:H7, Salmonella spp., and/or T. spiralis larvae. These data validate that HPP can be used as an alternate to curing for trichinae control and as a post-process intervention to meet performance standards and/or compliance guidelines for the three microbial pathogens evaluated herein.

Porto-Fett AC ，Call JE ，Shoyer BE ，Hill DE ，Pshebniski C ，Cocoma GJ ，Luchansky JB ... -  《-》

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.

Hwang CA ，Porto-Fett AC ，Juneja VK ，Ingham SC ，Ingham BH ，Luchansky JB ... -  《-》

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

Porto-Fett AC ，Hwang CA ，Call JE ，Juneja VK ，Ingham SC ，Ingham BH ，Luchansky JB ... -  《-》

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage.

Dourou D ，Porto-Fett AC ，Shoyer B ，Call JE ，Nychas GJ ，Illg EK ，Luchansky JB ... -  《-》

Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.

Muthukumarasamy P ，Holley RA 《FOOD MICROBIOLOGY》