Fate of Salmonella newport and Salmonella typhimurium Inoculated into Summer Sausage

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Abstract
Various fermentation schedules and finishing temperatures used in the summer sausage industry were investigated for their ability to eliminate Salmonella newport or Salmonella typhimurium inoculated into raw ingredients during the formulation phase of production. Summer sausage was produced with and without the aid of a starter culture. Use of the starter culture, a Lactobacillus plantarum strain, provided for a more rapid fermentation and subsequent decrease in pH. Elimination of Salmonella was dependent upon the initial contamination level, serotype involved, rate of fermentation and processing temperature.

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