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Fate of Escherichia coli O157: H7 in Chinese‐Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent
Author(s) -
Yu ChyangFuah,
Chou ChengChun
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199708)74:4<551::aid-jsfa835>3.0.co;2-0
Subject(s) - curing (chemistry) , food science , escherichia coli , chemistry , sodium , population , manufacturing process , materials science , biochemistry , polymer chemistry , organic chemistry , composite material , medicine , environmental health , gene
In this study, Chinese‐style sausage was subjected to three different air‐blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157: H7 during the drying period was determined and compared. The effect of curing agents on the survival of E coli O157: H7 was also identified. Results showed that populations of E coli O157: H7 decreased ca 1.51 Log CFU g ‐1 in sausage containing curing agents after a 6‐h drying period at 50°C. However, the number of viable cells of E coli O157: H7 increased slightly in sausage without curing agents. When subjected to air‐blast drying at 55°C for 6 h or at 55°C for 2·5 h and then 60°C for 3·5 h, a reduction in the number of viable cells of E coli O157: H7 was observed in sausage with or without curing agents. The reduction was more significant in sausage containing curing agents than in those without curing agents. No viable E coli O157: H7 was detected after 6 h of drying in samples containing curing agents, while the control samples still contained a viable E coli O157: H7 population of ca 2·65–4·36 Log CFU g ‐1 . After drying the sausage at 55°C for 4 h, inactivation of E coli O157: H7 increased in the presence of 30·00 g kg ‐1 sodium chloride or 1·50 g kg ‐1 sodium sorbate. On the other hand, the presence of 0·07–0·15 g kg ‐1 sodium nitrite did not increase the inactivation of E coli O157: H7 compared to that in the control. © 1997 SCI.