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Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
Int J Food Microbiol. 2010 May 30; 140(1):61-75.IJ

Abstract

We evaluated the effectiveness of fermentation, drying, and high pressure processing (HPP) to inactivate Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Genoa salami produced with trichinae-infected pork. In addition, we evaluated the effectiveness of using HPP to inactivate T. spiralis larvae in pig masseter tissue. In part A, Genoa salami batter (about 2.3 log larvae/g) prepared with trichinae-infected pork was separately spiked with a five-strain cocktail of each microbial pathogen (about 7.0 log CFU/g) and subsequently fermented at 20 degrees C and about 90 to 95% RH for 6h and then at 27 degrees C and about 90 to 95% RH for 26 h before being dried at 20 degrees C and about 65 to 75% RH for 40 h and then at 17 degrees C and about 65 to 75% RH to/for: A) 25 d (65 mm casing), B) a target a(w) of 0.92 (65 mm casing), C) 35 d (105 mm casing), or D) a target a(w) of 0.94 (105 mm casing). Inactivation of L. monocytogenes, E. coli O157:H7, and Salmonella spp. after fermentation and drying ranged from about 1.1 to 1.3, about 1.1 to 2.2, and about 4.2 to 4.8 log CFU/g, respectively. After drying, three replicate salami samples in each of two trials for each treatment were subjected to HPP. Pressurization at 600 MPa or at 483 MPa for 1 to 12 min reduced pathogen numbers by an additional 1.6 to >or=5.0 (L. monocytogenes), 4.7 to >or=5.8 (E. coli O157:H7), and 1.9 to 2.4 (Salmonella)log CFU/g. After storage for 28 d at 4 degrees C, L. monocytogenes levels decreased by up to an additional 3.0 log CFU/g, whereas an additional decrease of up to about 1.1 and 1.7 log CFU/g was observed for E. coli O157:H7 and Salmonella, respectively. In contrast, in each of three trials, T. spiralis was inactivated (about 2.3 log larvae/g) in Genoa salami by all treatments of fermentation and drying as confirmed by both microscopy and mouse bioassays. In part B, in each of two trials, a 10-g portion (2 replicates per treatment) of infected pig masseter muscle (about 3.4 log larvae/g) were pressurized at 483 and 600 MPa for 0.5 to 5 min. T. spiralis was inactivated in pig masseter by all treatments of HPP as confirmed by both microscopy and mouse bioassays. Thus, fermentation and drying and/or HPP of contaminated Genoa salami or pork are effective for inactivating L. monocytogenes, E. coli O157:H7, Salmonella spp., and/or T. spiralis larvae. These data validate that HPP can be used as an alternate to curing for trichinae control and as a post-process intervention to meet performance standards and/or compliance guidelines for the three microbial pathogens evaluated herein.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Porto-Fett AC
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
Call JE
No affiliation info available
Shoyer BE
No affiliation info available
Hill DE
No affiliation info available
Pshebniski C
No affiliation info available
Cocoma GJ
No affiliation info available
Luchansky JB
No affiliation info available

MeSH

AnimalsBacterial Physiological PhenomenaDesiccationEscherichia coli O157FermentationFood HandlingFood MicrobiologyFood ParasitologyListeria monocytogenesMeatMeat ProductsMicrobial ViabilityPressureSalmonellaSwineTrichinella spiralis

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20207436

Citation

Porto-Fett, Anna C S., et al. "Evaluation of Fermentation, Drying, And/or High Pressure Processing On Viability of Listeria Monocytogenes, Escherichia Coli O157:H7, Salmonella Spp., and Trichinella Spiralis in Raw Pork and Genoa Salami." International Journal of Food Microbiology, vol. 140, no. 1, 2010, pp. 61-75.
Porto-Fett AC, Call JE, Shoyer BE, et al. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. Int J Food Microbiol. 2010;140(1):61-75.
Porto-Fett, A. C., Call, J. E., Shoyer, B. E., Hill, D. E., Pshebniski, C., Cocoma, G. J., & Luchansky, J. B. (2010). Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. International Journal of Food Microbiology, 140(1), 61-75. https://doi.org/10.1016/j.ijfoodmicro.2010.02.008
Porto-Fett AC, et al. Evaluation of Fermentation, Drying, And/or High Pressure Processing On Viability of Listeria Monocytogenes, Escherichia Coli O157:H7, Salmonella Spp., and Trichinella Spiralis in Raw Pork and Genoa Salami. Int J Food Microbiol. 2010 May 30;140(1):61-75. PubMed PMID: 20207436.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. AU - Porto-Fett,Anna C S, AU - Call,Jeffrey E, AU - Shoyer,Bradley E, AU - Hill,Dolores E, AU - Pshebniski,Claudette, AU - Cocoma,George J, AU - Luchansky,John B, Y1 - 2010/02/13/ PY - 2009/12/18/received PY - 2010/02/03/revised PY - 2010/02/09/accepted PY - 2010/3/9/entrez PY - 2010/3/9/pubmed PY - 2010/8/10/medline SP - 61 EP - 75 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 140 IS - 1 N2 - We evaluated the effectiveness of fermentation, drying, and high pressure processing (HPP) to inactivate Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Genoa salami produced with trichinae-infected pork. In addition, we evaluated the effectiveness of using HPP to inactivate T. spiralis larvae in pig masseter tissue. In part A, Genoa salami batter (about 2.3 log larvae/g) prepared with trichinae-infected pork was separately spiked with a five-strain cocktail of each microbial pathogen (about 7.0 log CFU/g) and subsequently fermented at 20 degrees C and about 90 to 95% RH for 6h and then at 27 degrees C and about 90 to 95% RH for 26 h before being dried at 20 degrees C and about 65 to 75% RH for 40 h and then at 17 degrees C and about 65 to 75% RH to/for: A) 25 d (65 mm casing), B) a target a(w) of 0.92 (65 mm casing), C) 35 d (105 mm casing), or D) a target a(w) of 0.94 (105 mm casing). Inactivation of L. monocytogenes, E. coli O157:H7, and Salmonella spp. after fermentation and drying ranged from about 1.1 to 1.3, about 1.1 to 2.2, and about 4.2 to 4.8 log CFU/g, respectively. After drying, three replicate salami samples in each of two trials for each treatment were subjected to HPP. Pressurization at 600 MPa or at 483 MPa for 1 to 12 min reduced pathogen numbers by an additional 1.6 to >or=5.0 (L. monocytogenes), 4.7 to >or=5.8 (E. coli O157:H7), and 1.9 to 2.4 (Salmonella)log CFU/g. After storage for 28 d at 4 degrees C, L. monocytogenes levels decreased by up to an additional 3.0 log CFU/g, whereas an additional decrease of up to about 1.1 and 1.7 log CFU/g was observed for E. coli O157:H7 and Salmonella, respectively. In contrast, in each of three trials, T. spiralis was inactivated (about 2.3 log larvae/g) in Genoa salami by all treatments of fermentation and drying as confirmed by both microscopy and mouse bioassays. In part B, in each of two trials, a 10-g portion (2 replicates per treatment) of infected pig masseter muscle (about 3.4 log larvae/g) were pressurized at 483 and 600 MPa for 0.5 to 5 min. T. spiralis was inactivated in pig masseter by all treatments of HPP as confirmed by both microscopy and mouse bioassays. Thus, fermentation and drying and/or HPP of contaminated Genoa salami or pork are effective for inactivating L. monocytogenes, E. coli O157:H7, Salmonella spp., and/or T. spiralis larvae. These data validate that HPP can be used as an alternate to curing for trichinae control and as a post-process intervention to meet performance standards and/or compliance guidelines for the three microbial pathogens evaluated herein. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/20207436/Evaluation_of_fermentation_drying_and/or_high_pressure_processing_on_viability_of_Listeria_monocytogenes_Escherichia_coli_O157:H7_Salmonella_spp__and_Trichinella_spiralis_in_raw_pork_and_Genoa_salami_ DB - PRIME DP - Unbound Medicine ER -