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The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

Ducic, Miroslav, Klisara, Nevena, Markov, Sinisa, Blagojevic, Bojan, Vidakovic, Ana, Buncic, Sava
Food control 2016 v.59 pp. 400-406
Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, beef, fermented meat, heat tolerance, meat processing plants, pasteurization, pathogens, pork, sausages, sensory properties, storage time, Serbia
The fate of main microbial pathogens during production and storage of pork- and beef-based dry fermented sausages was evaluated. The production process resulted in 1.4 log reduction of Salmonella Typhimurium in pork sausages, 1.3 log reduction of Escherichia coli O157 in beef sausages, and 0.8 and 0.5 log reductions of Listeria monocytogenes in pork and beef sausages respectively, compared to initial levels. After 45 days of storage, additional 1.9 log reduction of S. Typhimurium in pork sausages, 1.3 log reduction of E. coli O157 in beef sausages, and 0.9 log reduction of L. monocytogenes in pork, but none in beef, sausages were observed. Furthermore, the potential of pasteurization of finished dry, fermented sausages typical of the meat processing industry in Serbia, to reduce pathogens Salmonella and L. monocytogenes in pork sausages, and E. coli O157 and L. monocytogenes in beef sausages, by using selected temperature-time regimes allowing for subsequent sensory acceptability of the product was evaluated. Overall, the results confirmed that post-processing pasteurization of finished dry fermented sausages has the potential to eliminate Salmonella and E. coli O157 from pork and beef sausages, respectively, while still maintaining acceptable sensory quality of the finished product. However, L. monocytogenes proved to be comparably markedly more heat resistant in both types of sausages, so further research is required to acceptably reduce numbers of this pathogen in dry fermented sausages.