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EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT
Author(s) -
AKSU MUHAMMET İRFAN,
KAYA MÜKERREM,
OZ FATIH
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00094.x
Subject(s) - lactobacillus sakei , staphylococcus xylosus , escherichia coli , food science , contamination , staphylococcus aureus , lactobacillus , salmonella , biology , manufacturing process , chemistry , microbiology and biotechnology , bacteria , staphylococcus , fermentation , biochemistry , ecology , genetics , gene , materials science , composite material
Pastırma was produced from beef meat contaminated with Escherichia coli O157:H7 to investigate the effects of protective cultures on the behavior of E. coli O157:H7 in pastırma manufacturing. After being contaminated with E. coli O157:H7 (10 5 cfu/g), meats for pastırma were divided into two groups. The control group was untreated meat, and the treatment group was meat in which protective cultures ( Lactobacillus sakei + Staphylococcus xylosus ) were added. E. coli O157:H7 was decreased during processing and showed approximately a 3 log cycle reduction at the end of the production. At the end of the second drying step, there was a difference in E. coli O157:H7 levels between the cultured and control groups. There was no such difference after the other manufacturing steps. As a result, it was concluded that the most important factor effecting reduction of E. coli O157:H7 in pastırma production was loss of water in the drying process.PRACTICAL APPLICATIONS Escherichia coli O157:H7 is the most dangerous food pathogen in pastırma and similar dry‐cured meat products if it contaminates the carcass and muscles from the slaughterhouse. It has been found that the use of protective culture and the procedure of pastırma are effective for inhibiting E. coli O157:H7 during pastırma manufacturing. Results of this study can be applied to inhibit E. coli O157:H7 in pastırma.