Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage

Journal of Food Protection

Volumn 65, Issue 10, 2002, Pages 1541-1544

  Calicioglu, Mehmet ^a   Faith, Nancy G ^a   Buege, Dennis R ^a   Luchansky, John B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0036802344     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.10.1541     Document Type: Article

References (12)

1. Billy, T. J. 1997. Expansion of microbiological monitoring program for ready-to-eat dry and semi-dry fermented and acidified sausages. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
2. Calicioglu, M., N. G. Faith, D. R. Buege, and J. B. Luchansky. 2001. Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7. J. Food Prot. 64:1156-1161.
3. Cosansu, S., and K. Ayhan. 2000. Survival of enteroheamorrhagic Escherichia coli O157:H7 strain in Turkish soudjouk during fermentation, drying and storage periods. Meat Sci. 54:407-411.
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7. Nickelson, R., II, C. W. Kaspar, E. A. Johnson, and J. B. Luchansky. 1996. Update on dry fermented sausage and Escherichia coli O157:H7 validation research. An executive summary update by the Blue Ribbon Task Force of the National Cattlemen's Beef Association with the Food Research Institute, University of Wisconsin-Madison. Research report no. 11-316. National Cattlemen's Beef Association, Chicago.
8. Reed, C. A. 1995. Challenge study - Escherichia coli O157:H7 in fermented sausage. Letter to plant managers, 28 April 1995. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
9. Reed, C. A. 1995. Approaches for ensuring the safety of dry and semidry fermented meat products. Letter to plant managers, 21 August 1995. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
10. TSE (Institute of Turkish Standards). 1994. Turk sucugu (Turkish fermented sausage). TS-1070. TSE, Ankara, Turkey.
11. Ünlütlürk, A., and F. Turantaş. 1991. Fate of coliforms in Turkish soudjouk during ripening and storage. J. Sci. Food Agric. 57:399-404.
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