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VALIDATION OF HEATING CONDITIONS IN PRODUCTION OF DIRECT ACIDIFIED VENISON WITH BEEF FAT SUMMER SAUSAGE FOR ELIMINATION OF ESCHERICHIA COLI O157:H7
Author(s) -
ROBERTS MICHELLE N.,
GETTY KELLY J.K.
Publication year - 2011
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.1745-4565.2011.00324.x
Subject(s) - food science , escherichia coli , citric acid , chemistry , lactic acid , raw material , bacteria , biology , biochemistry , genetics , organic chemistry , gene
Effectiveness of a typical production process for eliminating Escherichia coli O157:H7 in directly acidified venison with beef fat summer sausage was evaluated for formulations of different fat content (approximately 10.5 and 18%) and type of direct acidulant (encapsulated citric or lactic acid). Raw batter inoculated with E. coli O157:H7 to an initial level of c. 7.4 log cfu/g was stuffed into 64‐mm casings and processed according to a thermal processing schedule used by a small commercial processor for directly acidified summer sausage products (maximum internal product temperature [I.T.] of 68.3C, followed by cold showering). For all venison sausage, log reductions were 5.8 cfu/g when product reached 64.4C I.T., 6.1 cfu/g when product reach 68.3C I.T., and 5.9 cfu/g when product was cooled to 37.8C I.T. by cold showering. No differences in E. coli O157:H7 populations were observed for products with different fat or acid contents. PRACTICAL APPLICATIONS The U.S. Department of Agriculture/Food Safety and Inspection Service require sausage manufacturers to validate that their processes achieve a 5 log reduction of E. coli O157:H7. A typical smokehouse‐processing schedule was used to process direct acidified venison with beef fat summer sausage formulations of different fat content (approximately 10.5 and 18%) and type of direct acidulant (encapsulated citric or lactic acid. Raw batter for all treatment combinations was inoculated with approximately 7.4 log of Escherichia coli O157:H7 populations. Greater than 5.0 log reductions of E. coli O157:H7 populations were observed when product reached 64.4C internal temperature. No differences in log reductions were observed for products with different fat (10.5 or 18%) or acid (citric or lactic) contents. Therefore, small processors may utilize this processing schedule to produce venison with beef fat summer sausage with either a low or high fat content and with either encapsulated lactic or citric acid.