Abstract
ABSTRACT The effectiveness of a typical production process for eliminating Escherichia coli O157:H7 in directly acidified all‐beef summer sausage was evaluated for formulations of different fat contents (approximately 8 and 17%) and types of direct acidulant (encapsulated citric or lactic acid). Raw batter inoculated with E. coli O157:H7 to an initial level of ca. 7.4 log cfu/g was stuffed into 64‐mm casings and processed according to a thermal processing schedule used by a small commercial processor for directly acidified summer sausage products (maximum internal product temperature of 70C, followed by cold showering). For all‐beef summer sausage, log reductions ranged from 5.3 to 5.5 cfu/g when product reached 64.4C (148F) internal temperature (IT) and 70C (158F) IT, and from 6.3 to 6.5 log cfu/g reductions when product reached 37.8C (100F) IT after thermal processing and cold showering. No differences in E. coli O157:H7 counts were observed for products with different fat or acid contents.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
