Freeze meat mixture containing starter culture at 4F (-20C) >3 days then thawing at 40F (4C) over a period of at least 3 days followed by fermentation at 76F (24C), 90%RH to pH at or less than 4.8, then drying at 55F (13C) Processing B - Refrigerate meat Tempering meat or directly freezing Faith, N.G., N. Parniere, T. E. coli O157:H7 survival, mixture containing then thawing at 40F (4C) over 3 days Larson, T.D. Lorang, C.W. and growth starter culture less prior to fermentation and drying does Kaspar, and J.B. Luchansky. than 8 hours at not effect O157:H7 survival 1998. (continued) E. coli 40F (4C) followed during storage at either 40F (4C) or by fermentation at 70F (21C). E. coli O157:H7 was 76F (24C), reduced 0.9 to 1.5 log units during 90%RH to pH at fermentation and 0.2 to 0.6 log units or less than 4.8, during drying. then drying at 55F (13C) B Pork and beef O157:H7 was reduced 1.2 log Hinkins, J.C., N.G. Faith, E. coli E. coli – O157:H7 survival pepperoni units with this process. T.D. Lorang, P. Bailey, D. through drying fermented at 96F Buege, C.W. Kaspar, and (35.5C), 85% RH J.B. Luchansky. 1996. and 5.0 pH or less, Validation of pepperoni then dried at 55F processes for control of (13C), 65% RH to O157:H7. Escherichia coli a moisture, protein Journal of Food Protection ration of 1.6:1 59 (12) 1260-1266.
Freeze meat mixture containing starter culture at 4F (-20C) >3 days then thawing at 40F (4C) over a period of at least 3 days followed by fermentation at 76F (24C), 90%RH to pH at or less than 4.8, then drying at 55F (13C) Processing B - E. coli O157:H7 survival, and growth Refrigerate meat mixture containing starter culture less than 8 hours at 40F (4C) followed by fermentation at 76F (24C), 90%RH to pH at or less than 4.8, then drying at 55F (13C) Tempering meat or directly freezing then thawing at 40F (4C) over 3 days prior to fermentation and drying does not effect E. coli O157:H7 survival during storage at either 40F (4C) or 70F (21C). E. coli O157:H7 was reduced 0.9 to 1.5 log units during fermentation and 0.2 to 0.6 log units during drying. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. (continued) 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, then dried at 55F (13C), 65% RH to a moisture, protein ration of 1.6:1 E. coli O157:H7 was reduced 1.2 log units with this process. Hinkins, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of pepperoni processes for control of Escherichia coli O157:H7. Journal of Food Protection 59 (12) 1260-1266.
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