Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

Simple item page
dc.contributor.authorDourou, Dimitra
dc.contributor.authorPorto-Fett, Anna C. S.
dc.contributor.authorShoyer, Brad
dc.contributor.authorCall, Jeffrey E.
dc.contributor.authorNychas, George-John E.
dc.contributor.authorIllg, Ernst K.
dc.contributor.authorLuchansky, John B.
dc.date.accessioned2009-08-07T10:11:51Z
dc.date.available2009-08-07T10:11:51Z
dc.date.issued2009-04-15
dc.description.abstractThe fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca. 5.0 log CFU/g) were used to separately inoculate teewurst that was subsequently stored at 1.5, 4, 10, and 21 °C. When inoculated into commercially-prepared batter just prior to stuffing, in general, the higher the storage temperature, the greater the lethality. Depending on the storage temperature, pathogen levels in the batter decreased by 2.3 to 3.4, ca. 3.8, and 2.2 to 3.6 log CFU/g for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, during storage for 30 days. When inoculated onto both the top and bottom faces of sliced commercially-prepared finished product, the results for all four temperatures showed a decrease of 0.9 to 1.4, 1.4 to 1.8, and 2.2 to 3.0 log CFU/g for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, over the course of 21 days. With the possible exceptions for salt and carbohydrate levels, chemical analyses of teewurst purchased from five commercial manufacturers revealed only subtle differences in proximate composition for this product type. Our data establish that teewurst does not provide a favourable environment for the survival of E. coli O157:H7, S. Typhimurium, or L. monocytogenes inoculated either into or onto the product.en_UK
dc.identifier.citationDimitra Dourou, Anna C.S. Porto-Fett, Brad Shoyer, Jeffrey E. Call, George-John E. Nychas, Ernst K. Illg, John B. Luchansky, Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage, International Journal of Food Microbiology, Volume 130, Issue 3, 15 April 2009, Pages 245-250en_UK
dc.identifier.issn0168-1605
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijfoodmicro.2009.01.037
dc.identifier.urihttp://hdl.handle.net/1826/3556
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.subjectEscherichia coli O157:H7en_UK
dc.subjectListeria monocytogenesen_UK
dc.subjectSalmonella Typhimuriumen_UK
dc.subjectFood safetyen_UK
dc.subjectTeewursten_UK
dc.subjectMeatsen_UK
dc.titleBehavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausageen_UK
dc.typeArticleen_UK

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Behavior_of_Escherichia_coli_O157.H7_Listeria_monocytogenes_and_Salmonella_Typhimurium_in_teewurst-2009.pdf
Size:
195.63 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.88 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Staff publications - Cranfield Health