Fate ofEscherichia coli O157: H7 in Chinese-Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent
✍ Scribed by Yu, Chyang-Fuah; Chou, Cheng-Chun
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 222 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
In this study, Chinese-style sausage was subjected to three di †erent air-blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157 : H7 during the drying period was determined and compared. The e †ect of curing agents on the survival of E coli O157 : H7 was also identiÐed. Results showed that populations of E coli O157 : H7 decreased ca 1.51 Log CFU g~1 in sausage containing curing agents after a 6-h drying period at 50¡C. However, the number of viable cells of E coli O157 : H7 increased slightly in sausage without curing agents. When subjected to air-blast drying at 55¡C for 6 h or at 55¡C for 2É5 h and then 60¡C for 3É5 h, a reduction in the number of viable cells of E coli O157 : H7 was observed in sausage with or without curing agents. The reduction was more signiÐcant in sausage containing curing agents than in those without curing agents. No viable E coli O157 : H7 was detected after 6 h of drying in samples containing curing agents, while the control samples still contained a viable E coli O157 : H7 population of ca 2É65È4É36 Log CFU g~1. After drying the sausage at 55¡C for 4 h, inactivation of E coli O157 : H7 increased in the presence of 30É00 g kg~1 sodium chloride or 1É50 g kg~1 sodium sorbate. On the other hand, the presence of 0É07È0É15 g kg~1 sodium nitrite did not increase the inactivation of E coli O157 : H7 compared to that in the control.