Document Detail

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
MedLine Citation:
PMID:  20832952     Owner:  NLM     Status:  In-Process    
The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log(10) CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log(10) CFU/g and 3.3 log(10) CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log(10) CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe.
M K Omer; O Alvseike; A Holck; L Axelsson; M Prieto; E Skjerve; E Heir
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-08-24
Journal Detail:
Title:  Meat science     Volume:  86     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2010-09-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  1005-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Animalia, Norwegian Meat and Poultry Research Center, P.O. Box 396 Økern, N-0503 Oslo, Norway.
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