Destruction of Salmonella and Staphylococcus During Processing of a Nonfermented Snack Sausage

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Abstract
Survival of Salmonella dublin, Salmonella senftenberg 775W, Staphylococcus aureus 196E, and S. aureus 184 was studied during processing of an inoculated beef, nonfermented snack sausage. No viable staphylococci or salmonellae were detected in sausages that had been heated at an internal temperature of 53.9–55.0 C or 57.8–58.9 C for 3.5 h followed by drying at 21 C and 50–55% relative humidity for 4 days. Heating at an internal temperature of 51.1–52.2 C for 3.5 h followed by drying did not produce a salmonellae- or staphylococci-free sausage.

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