Processing B Pork and beef This processing decreased the counts Hinkins, J.C., N.G. E. coli – O157:H7 survival pepperoni of O157:H7, 5 log units or T.D. Lorang, P. Bailey, D. E. coli through drying fermented at 96F more, and did not visibly affect the Buege, C.W. Kaspar, and (35.5C), 85% RH texture or appearance of the product. J.B. Luchansky. 1996. and 5.0 pH or less, (continued) heated to 128F (53C) for 60 minutes or 145F (63C) instantaneous, then dried at 55F (13C), 65% RH to a moisture, protein ration of 1.6:1 Fermentation B Fermented pork decrease 3 log units Buncic, S., L. Paunovic, and L. L. monocytogenes – and beef sausages, in 35 days. D. Radisic. 1991. The fate monocytogenes survival and ripened for 4 days of Listeria monocytogenes growth at 64-68˚F in fermented sausages and then dried at in vacuum-packaged 64˚F (18˚C) with a frankfurters. Journal of pH range of 5.47 Food Protection. 54 (6) to 4.8 413-417. Beef and pork increased 2 log units Glass, K.A., and M.P. L. monocytogenes sausage fermented during fermentation. Doyle. 1989. Fate and at 32˚F (90˚C) thermal inactivation of without a starter in Listeria monocytogenes culture beaker sausage and pepperoni. Journal of Food Protection 52 (4) 226-231, 235.
Processing B – E. coli O157:H7 survival through drying Pork and beef pepperoni fermented at 96F (35.5C), 85% RH and 5.0 pH or less, heated to 128F (53C) for 60 minutes or 145F (63C) instantaneous, then dried at 55F (13C), 65% RH to a moisture, protein ration of 1.6:1 This processing decreased the counts of E. coli O157:H7, 5 log units or more, and did not visibly affect the texture or appearance of the product. Hinkins, J.C., N.G. T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. (continued) Fermentation B – L. monocytogenes survival and growth Fermented pork and beef sausages, ripened for 4 days at 64-68˚F then dried at 64˚F (18˚C) with a pH range of 5.47 to 4.8 L. monocytogenes decrease 3 log units in 35 days. Buncic, S., L. Paunovic, and D. Radisic. 1991. The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged frankfurters. Journal of Food Protection. 54 (6) 413-417. Beef and pork sausage fermented at 32˚F (90˚C) without a starter culture L. monocytogenes increased 2 log units during fermentation. Glass, K.A., and M.P. Doyle. 1989. Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni. Journal of Food Protection 52 (4) 226-231, 235.