Citation
Porto-Fett, A C S., et al. "Viability of Multi-strain Mixtures of Listeria Monocytogenes, Salmonella Typhimurium, or Escherichia Coli O157:H7 Inoculated Into the Batter or Onto the Surface of a Soudjouk-style Fermented Semi-dry Sausage." Food Microbiology, vol. 25, no. 6, 2008, pp. 793-801.
Porto-Fett AC, Hwang CA, Call JE, et al. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiol. 2008;25(6):793-801.
Porto-Fett, A. C., Hwang, C. A., Call, J. E., Juneja, V. K., Ingham, S. C., Ingham, B. H., & Luchansky, J. B. (2008). Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology, 25(6), 793-801. https://doi.org/10.1016/j.fm.2008.04.012
Porto-Fett AC, et al. Viability of Multi-strain Mixtures of Listeria Monocytogenes, Salmonella Typhimurium, or Escherichia Coli O157:H7 Inoculated Into the Batter or Onto the Surface of a Soudjouk-style Fermented Semi-dry Sausage. Food Microbiol. 2008;25(6):793-801. PubMed PMID: 18620971.
TY - JOUR
T1 - Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
AU - Porto-Fett,A C S,
AU - Hwang,C-A,
AU - Call,J E,
AU - Juneja,V K,
AU - Ingham,S C,
AU - Ingham,B H,
AU - Luchansky,J B,
Y1 - 2008/05/07/
PY - 2008/01/07/received
PY - 2008/04/25/revised
PY - 2008/04/27/accepted
PY - 2008/7/16/pubmed
PY - 2008/10/22/medline
PY - 2008/7/16/entrez
SP - 793
EP - 801
JF - Food microbiology
JO - Food Microbiol
VL - 25
IS - 6
N2 - The fate of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on soudjouk. Fermentation and drying alone reduced numbers of L. monocytogenes by 0.07 and 0.74 log(10)CFU/g for sausages fermented to pH 5.3 and 4.8, respectively, whereas numbers of S. typhimurium and E. coli O157:H7 were reduced by 1.52 and 3.51 log(10)CFU/g and 0.03 and 1.11 log(10)CFU/g, respectively. When sausages fermented to pH 5.3 or 4.8 were stored at 4, 10, or 21 degrees C, numbers of L. monocytogenes, S. typhimurium, and E. coli O157:H7 decreased by an additional 0.08-1.80, 0.88-3.74, and 0.68-3.17 log(10)CFU/g, respectively, within 30 days. Storage for 90 days of commercially manufactured soudjouk that was sliced and then surface inoculated with L. monocytogenes, S. typhimurium, and E. coli O157:H7 generated average D-values of ca. 10.1, 7.6, and 5.9 days at 4 degrees C; 6.4, 4.3, and 2.9 days at 10 degrees C; 1.4, 0.9, and 1.6 days at 21 degrees C; and 0.9, 1.4, and 0.25 days at 30 degrees C. Overall, fermentation to pH 4.8 and storage at 21 degrees C was the most effective treatment for reducing numbers of L. monocytogenes (2.54 log(10)CFU/g reduction), S. typhimurium (> or =5.23 log(10)CFU/g reduction), and E. coli O157:H7 (3.48 log(10)CFU/g reduction). In summary, soudjouk-style sausage does not provide a favorable environment for outgrowth/survival of these three pathogens.
SN - 1095-9998
UR - https://www.unboundmedicine.com/medline/citation/18620971/Viability_of_multi_strain_mixtures_of_Listeria_monocytogenes_Salmonella_typhimurium_or_Escherichia_coli_O157:H7_inoculated_into_the_batter_or_onto_the_surface_of_a_soudjouk_style_fermented_semi_dry_sausage_
L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(08)00081-6
DB - PRIME
DP - Unbound Medicine
ER -
