Fermentation B Beef and pork failed to grow Glass, K.A., and M.P. L. L. monocytogenes – sausage fermented during fermentation and was reduced Doyle. 1989. (continued) monocytogenes survival and at 32˚F (90˚C) by 1-2 log units. growth with a lactic starter culture (Pediococcus acidilactici) Salami product Bacteriocin producing lactic acid Campanini, M., Pedrazzoni, (2.5% NaCl, 250 bacteria will prevent growth and S. Barbuti, and P. Baldini. ppm KNO3 0.3% survival of 1993. Behavior of L. monocytogenes. Listeria sucrose) using a during the monocytogenes bateriocin maturation of naturally and producing strain of artificially contaminated salami: effect of lactic-acid Lactobacillus bacteria starter cultures. plantarum International Journal of Salami product Unknown starter cultures or (2.5% NaCl, 250 cultures that do not produce Food Microbiology. 20 (3) 169-175. ppm KNO3 0.3% bacteriocin will prevent the growth of sucrose) using a but will not destroy L. monocytogenes unknown starter contamination. culture B B Product is Seven commercial processes were Pond, T.J., D.S. Wood, I.M. - E. coli – O157:H7 survival fermented, using evaluated and it was found that Mumin, S. Barbut and through starter culture, at fermentation can result in 0.3 to 1.3 M.W. Griffith. 2001. fermentation and 20-30 C, for 1-3 log reduction of O157:H7; not Modeling the survival of E. coli E. drying days, at about 90% sufficient to meet the required 2 log O157:H7 in uncooked, coli RH, followed by reduction. Three models have been semidry, fermented sausage. drying for up to 60 developed to assist estimating the time Journal of Food Protection. days at about 85% required to achieve a 2 log reduction 64 (6) 759-766. RH when parameters such as water activity, pH and drying time are used.
Fermentation B – L. monocytogenes survival and growth Beef and pork sausage fermented at 32˚F (90˚C) with a lactic starter culture (Pediococcus acidilactici) L. monocytogenes failed to grow during fermentation and was reduced by 1-2 log units. Glass, K.A., and M.P. Doyle. 1989. (continued) Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a bateriocin producing strain of Lactobacillus plantarum Bacteriocin producing lactic acid bacteria will prevent growth and survival of L. monocytogenes. Campanini, M., Pedrazzoni, S. Barbuti, and P. Baldini. 1993. Behavior of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures. International Journal of Food Microbiology. 20 (3) 169-175. Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a unknown starter culture Unknown starter cultures or cultures that do not produce bacteriocin will prevent the growth of L. monocytogenes but will not destroy contamination. B – B - E. coli O157:H7 survival through fermentation and drying Product is fermented, using starter culture, at 20-30 C, for 1-3 days, at about 90% RH, followed by drying for up to 60 days at about 85% RH Seven commercial processes were evaluated and it was found that fermentation can result in 0.3 to 1.3 log reduction of E. coli O157:H7; not sufficient to meet the required 2 log reduction. Three models have been developed to assist estimating the time required to achieve a 2 log reduction when parameters such as water activity, pH and drying time are used. Pond, T.J., D.S. Wood, I.M. Mumin, S. Barbut and M.W. Griffith. 2001. Modeling the survival of E. coli O157:H7 in uncooked, semidry, fermented sausage. Journal of Food Protection. 64 (6) 759-766.
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