Main content area

Pathogen reductions associated with traditional processing of landjäger

Rivera-Reyes, Minerva, Campbell, Jonathan A., Cutter, Catherine N.
Food control 2017 v.73 pp. 768-774
Escherichia coli O157, Listeria monocytogenes, Salmonella, acid treatment, beef, cold, drying, fermentation, flavorings, food pathogens, lactic acid, pH, pork, sausages, starter cultures, traditional technology, vacuum packaging, water activity
To determine if traditional processing would reduce Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Salmonella spp. (S) in landjäger, beef and pork trim (95% lean) and pork fat was experimentally-inoculated to obtain a pathogen population of ca. 8 log10 CFU/g. The trim was spray-treated with 4.5% lactic acid (30 min, 25 °C), ground, mixed with seasonings, and a starter culture added. Sausages were stuffed, pressed, fermented (to pH 4.8), cold smoked, and dried to a water activity of 0.88. Sausages were vacuum packaged, stored (20 days, ca. 23 °C), and evaluated for microbial populations, pH, and water activity. Lactic acid treatment of beef trim reduced EC, S, and LM 0.23, 0.42, and 0.22 log10 CFU/g, respectively. Subsequent fermentation and drying reduced EC, LM, and S 3.94, 4.11, and 4.29 log10 CFU/g respectively. Average log reductions of 7.83, 6.19, and 7.21 log10 CFU/g were observed for EC, LM and S, respectively, for the duration of the study. This study demonstrates that traditional processing of landjäger may result in a ca. 5 log reduction of foodborne pathogens.