Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon Bologna by Interaction of Fermentaron pH, Heating Temperature, and Time
- 1 February 1998
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 61 (2) , 152-157
- https://doi.org/10.4315/0362-028x-61.2.152
Abstract
Fermented meats have caused food-borne illness due to enterohemorrhagic Escherichia coli. Consumption of Lebanon bologna was epidemiologically associated with a recent outbreak of salmonellosis. The present study was conducted to determine the effects of pH (after the fermentation step), final heating temperature, and time on destruction of E. coli O157:H7 and Salmonella typhimurium in Lebanon bologna. Raw Lebanon bologna mix was inoculated with either of the pathogens (ca. 108 CFU/g) and fermented for 12 h at 80°F (26.7°C) and then at 100°F (37.8°C) until the pH reached either 5.2 or 4.7. The mix was then heated to 110,115, or 120°F (43.3, 46.1, or 48.9°C). The bologna was sampled at various times, decimally diluted, and plated on either McConkey sorbitol agar or XLD agar to enumerate E. coli O157:H7 and S. typhimurium, respectively. Fermentation alone reduced populations of both pathogens by <2 log units and heating alone reduced populations of E. coli O157:H7 by < 3 log units. A combination of fermenti...Keywords
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