B- Staphylococcal Using a starter Meat pH should decline to 5.0 within Good Manufacturing enterotoxin culture to reduce 12 hours, to prevent Staphylococcal Practices for Fermented Dry production meat pH. enterotoxin production. and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. Fermentation B Potential Fermentation to (Fermentation Temperature (˚F)–60) X – Staphylococcus pH 5.3 or less hours = degree hours growth Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). Drying B Growth of Water activity pathogens are inhibited at these Beuchat, L.R. 1981. – many yeasts (aw) level at or water activity levels. Microbial stability as below 0.87 such as affected by activity. fermented sausage, Cereal Foods World. 26 (7) and foods 345-349. containing approximately 65% sucrose or 15%NaCl
B- Staphylococcal enterotoxin production Using a starter culture to reduce meat pH. Meat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. Fermentation B – Potential Staphylococcus growth Fermentation to pH 5.3 or less (Fermentation Temperature (˚F)–60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). Drying B – Growth of many yeasts Water activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaCl pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by activity. Cereal Foods World. 26 (7) 345-349.
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