Fermentation B - Survival of Dried fermented decreased 1.5 to 20 log Baran, W.L., and K.E. S. seftenberg turkey sausage units. Stevenson. 1975. Survival Salmmonella step-wise heat of selected pathogens seftenberg, C. and treated at 81˚F decreased 2 to 3.6 log during processing of a perfringens, E. C. perfringens O128:B12 (27˚C) for 3 hours, units. fermented turkey sausage. coli 90˚F (32˚C) for 4 Journal of Food Science. 40 hours, 115˚F O128:B12 decreased 1.4 to 2.1 (3) 618-620. E. coli (46˚C) for 5 hours, log units. spray cooled to 61 to 64˚F (16 to 18˚C) and dried at 50˚F (10˚C) 72% RH for 8 days
Fermentation B - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12 Dried fermented turkey sausage step-wise heat treated at 81˚F (27˚C) for 3 hours, 90˚F (32˚C) for 4 hours, 115˚F (46˚C) for 5 hours, spray cooled to 61 to 64˚F (16 to 18˚C) and dried at 50˚F (10˚C) 72% RH for 8 days S. seftenberg decreased 1.5 to 20 log units. C. perfringens decreased 2 to 3.6 log units. E. coli O128:B12 decreased 1.4 to 2.1 log units. Baran, W.L., and K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science. 40 (3) 618-620.
SDupdate10-9-2014.docx