title: Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages.
abstract: The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32°C, 6days or 43°C, 24h) were from 3.5 to >5.5 log from production start. Storing of sausages (20°C, 1month) gave >1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4°C, 1month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall >5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.
authors: Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, N-1431 Ås, Norway. even.heir@nofima.no
authors: E
authors: E
authors: Heir
authors: A L
authors: AL
authors: Holck
authors: M K
authors: MK
authors: Omer
authors: O
authors: O
authors: Alvseike
authors: I
authors: I
authors: Måge
authors: M
authors: M
authors: Høy
authors: T M
authors: TM
authors: Rode
authors: M S
authors: MS
authors: Sidhu
authors: L
authors: L
authors: Axelsson
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004926:Escherichia coli; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D059022:Food Safety; D061353:Food Storage; D005615:Freezing; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D012756:Sheep; D022603:Shiga Toxins; D013552:Swine
chemical_list: D022603:Shiga Toxins