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Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage.
Int J Food Microbiol. 2009 Apr 15; 130(3):245-50.IJ

Abstract

The 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 degrees 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.

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Authors+Show Affiliations

Dourou D
Department of Food Science and Technology, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, GR-11855, Greece.
Porto-Fett AC
No affiliation info available
Shoyer B
No affiliation info available
Call JE
No affiliation info available
Nychas GJ
No affiliation info available
Illg EK
No affiliation info available
Luchansky JB
No affiliation info available

MeSH

AnimalsCattleEscherichia coli O157Food MicrobiologyListeria monocytogenesMeat ProductsSalmonella typhimuriumSwine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19269050

Citation

Dourou, Dimitra, et al. "Behavior of Escherichia Coli O157:H7, Listeria Monocytogenes, and Salmonella Typhimurium in Teewurst, a Raw Spreadable Sausage." International Journal of Food Microbiology, vol. 130, no. 3, 2009, pp. 245-50.
Dourou D, Porto-Fett AC, Shoyer B, et al. Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage. Int J Food Microbiol. 2009;130(3):245-50.
Dourou, D., Porto-Fett, A. C., Shoyer, B., Call, J. E., Nychas, G. J., Illg, E. K., & Luchansky, J. B. (2009). Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage. International Journal of Food Microbiology, 130(3), 245-50. https://doi.org/10.1016/j.ijfoodmicro.2009.01.037
Dourou D, et al. Behavior of Escherichia Coli O157:H7, Listeria Monocytogenes, and Salmonella Typhimurium in Teewurst, a Raw Spreadable Sausage. Int J Food Microbiol. 2009 Apr 15;130(3):245-50. PubMed PMID: 19269050.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage. AU - Dourou,Dimitra, AU - Porto-Fett,Anna C S, AU - Shoyer,Brad, AU - Call,Jeffrey E, AU - Nychas,George-John E, AU - Illg,Ernst K, AU - Luchansky,John B, Y1 - 2009/02/12/ PY - 2008/12/09/received PY - 2009/01/28/revised PY - 2009/01/30/accepted PY - 2009/3/10/entrez PY - 2009/3/10/pubmed PY - 2009/7/16/medline SP - 245 EP - 50 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 130 IS - 3 N2 - The 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 degrees 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. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/19269050/Behavior_of_Escherichia_coli_O157:H7_Listeria_monocytogenes_and_Salmonella_Typhimurium_in_teewurst_a_raw_spreadable_sausage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(09)00077-4 DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓4]

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