Pathogen reductions associated with traditional processing of landjager

摘要

To determine if traditional processing would reduce Escherichia coli 0157:H7 (EC), Listeria monocytogenes (LM), and Salmonella spp. (S) in landjager, beef and pork trim (95% lean) and pork fat was experimentally-inoculated to obtain a pathogen population of ca. 8 log(10) CFU/g. The trim was spray-treated with 4.5% lactic acid (30 min, 25 degrees C), ground, mixed with seasonings, and a starter culture added. Sausages were stuffed, pressed, fermented (to pH 4.8), cold smoked, and dried to a water activity of 0.88. Sausages were vacuum packaged, stored (20 days, ca. 23 degrees C), and evaluated for microbial populations, pH, and water activity. Lactic acid treatment of beef trim reduced EC, S, and LM 0.23, 0.42, and 0.22 log(10) CFU/g, respectively. Subsequent fermentation and drying reduced EC, LM, and S 3.94, 4.11, and 4.29 log(10) CFU/g respectively. Average log reductions of 7.83, 6.19, and 7.21 logo CFU/g were observed for EC, LM and S, respectively, for the duration of the study. This study demonstrates that traditional processing of landjager may result in a ca. 5 log reduction of foodborne pathogens. (C) 2016 Elsevier Ltd. All rights reserved.