Document Detail


Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
MedLine Citation:
PMID:  21620576     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
After a number of foodborne outbreaks of verotoxigenic Escherichia coli involving fermented sausages, some countries have imposed regulations on sausage production. For example, the US Food Safety and Inspection Service requires a 5 log(10) reduction of E. coli in fermented products. Such regulations have led to a number of studies on the inactivation of E. coli in fermented sausages by changing processing and post-processing conditions. Several factors influence the survival of E. coli such as pre-treatment of the meat, amount of NaCl, nitrite and lactic acid, water activity, pH, choice of starter cultures and addition of antimicrobial compounds. Also process variables like fermentation temperature and storage time play important roles. Though a large variety of different production processes of sausages exist, generally the reduction of E. coli caused by production is in the range 1-2 log(10). In many cases this may not be enough to ensure microbial food safety. By optimising ingredients and process parameters it is possible to increase E. coli reduction to some extent, but in some cases still other post process treatments may be required. Such treatments may be storage at ambient temperatures, specific heat treatments, high pressure processing or irradiation. HACCP analyses have identified the quality of the raw materials, low temperature in the batter when preparing the sausages and a rapid pH drop during fermentation as critical control points in sausage production. This review summarises the literature on the reduction verotoxigenic E. coli in production of fermented sausages.
Authors:
Askild L Holck; Lars Axelsson; Tone Mari Rode; Martin Høy; Ingrid Måge; Ole Alvseike; Trine M L'abée-Lund; Mohamed K Omer; Per Einar Granum; Even Heir
Related Documents :
24828476 - Dietary factors affecting polyphenol bioavailability.
17764716 - Behavior, distribution and variability of surface ozone at an arid region in the south ...
6085686 - Estimation of nitropolycyclic aromatic hydrocarbons in foods.
10734716 - Pm10 levels in the lower fraser valley, british columbia, canada: an overview of spatio...
23830446 - Sensitive detection and quantification of gliadin contamination in gluten-free food wit...
22107876 - Why has the bmi gone up so drastically in the last 35 years?
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-5-9
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2011 May 
Date Detail:
Created Date:  2011-5-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Affiliation:
Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and base...
Next Document:  Effect of ground poppy seed as a fat replacer on meat burgers.