Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time.
Fermented meats have caused food-borne illness due to enterohemorrhagic Escherichia coli. Consumption of Lebanon bologna was epidemiologically associated wit a recent outbreak of salmonellosis. The present study was conducted to determine the effect 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 inoculate with either of the pathogens (ca.10(8) CFR/g and fermented for 12 h at 80 degrees F (26.7 degrees C) and then at 100 degrees F (37.8 degrees C) unit the pH reached wither 5.2 or 4.7. The mix was then heated to 110, 115, or 120 degrees F (43.3, 46.1, or 48.9 degrees 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 fermenting to either pH 5.2 or 4.7, followed by heating at 110 degrees F (43.3 degrees C) for 20h, 115 degrees F (46.1 degrees C) for 10 h, or 120 degrees F (48.9 degrees C) for 3 h reduced populations of both pathogens by > 7 log units. Overall S. typhimurium cells were either equally or significantly less resistant (P < 0.01) than cells of E. coli O157:H7. Significantly interactions (P < 0.01) among the three factors for the destruction of E. coli O157:H7 were observed. A process-specific regression equation was developed to predict the destruction of E. coli O157:H7 in Lebanon bologna.
Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA.
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KR
Ellajosyula
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Doores
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Mills
R A
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Wilson
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Anantheswaran
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Knabel
D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000235:genetics / Q000472:pathogenicity*; D005285:Fermentation; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000382:microbiology*; D012044:Regression Analysis; D012486:Salmonella typhimurium / Q000472:pathogenicity*; D013997:Time Factors