Survival of E. coli O157:H7 during manufacture of dry-cured Westphalian ham surface-treated with allyl isothiocyanate or hot mustard powder

Journal of the Science of Food and Agriculture

Volumn 89, Issue 4, 2009, Pages 617-624

  Graumann, Gary H ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Allyl isothiocyanate; Dry cured ham; Escherichia coli O157:H7; Fermented meat safety; Mustard powder

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA; ESCHERICHIA COLI; SINAPIS ALBA; STAPHYLOCOCCUS;

EID: 62449171116     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3487     Document Type: Article

References (31)

1. Lücke F-K, Microbiological processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66:1505-1509 (1986).
2. MacDonald DM, Fyfe M, Paccagnella A, Trinidad A, Louie K and Patrick D, Escherichia coli O157:H7 outbreak linked to salami, British Columbia, Canada, 1999. Epidemiol Infect 132:283-289 (2004).
3. Tilden Jr J, Young W, McNamara A-M, Custer C, Boesel B and Lambert-Fair MA et al, A new route of transmission for Escherichia coli: infection from dry fermented salami. Am J Publ Health 86:1142-1145 (1996).
4. Williams RC, Isaacs S, Decou ML, Richardson EA, Buffett MC and Slinger RW et al, Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. Can Med Assoc J 162:1409-1413 (2000).
5. Canadian Food Inspection Agency (CFIA), Meat Hygiene Manual of Procedures, Chapter 4: Inspection procedures, dispositions, monitoring, and controls. 4.10 Processing, handling and special treatments (2006). [Online]. Available: http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/ table4e.shtml [25 September 2007].
6. Reed C, Challenge study: Escherichia coli O157:H7 in fermented sausages (Letter to plant managers, 28 April). USDA, FSIS, Washington, DC (1995).
7. Hancock D, Besser T, Lejeune J, Davis M and Rice D, The control of VTEC in the animal reservoir. Int J Food Microbiol 66:71-78 (2001).
8. Cornick NA and Helgerson AF, Transmission and infectious dose of Escherichia coli O157:H7 in swine. Appl Environ Microbiol 70:5331-5335 (2004).
9. Heuvelink AE, Zwartkruis-Nahuis JTM, van den Biggelaar FLAM, van Leeuwen WJ and de Boer E, Isolation and characterization of verocytotoxin-producing Escherichia coli O157 from slaughter pigs and poultry. Int J Food Microbiol 52:67-75 (1999).
10. Gyles CL, Friendship R, Ziebell K, Johnson S, Yong I and Amezcua R, Escherichia coli O157:H7 in pigs. Proc Congr Int Pig Vet Soc Abstract 191:48-49 (2002).
11. Doane CA, Pangloli P, Richards HA, Mount JR, Golden DA and Draughon FA, Occurrence of Escherichia coli O157:H7 in diverse farm environments. J Food Prot 70:6-10 (2007).
12. Namvar A and Warriner K, Application of enterobacterial repetitive intergenic consensus-polymerase chain reaction to trace the fate of generic Escherichia coli within a high capacity pork slaughter line. Int J Food Microbiol 108:155-163 (2006).
13. Rivas Palá T and Sevilla A, Microbial contamination of carcasses, meat, and equipment from an Iberian pork cutting plant. J Food Prot 67:1624-1629 (2004).
14. Portocarrero SM, Newman M and Mikel B, Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 during processing of country-cured hams. J Food Sci 67:1892-1898 (2002).
15. Reynolds AE, Harrison MA, Rose-Morrow R and Lyon CE, Validation of dry cured ham process for control of pathogens. J Food Sci 66:1373-1379 (2001).
16. Graumann GH and Holley RA, Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham. Int J Food Microbiol 118:173-179 (2007).
17. Mayerhauser CM, Survival of enterohemorrhagic Escherichia coli O157:H7 in retail mustard. J Food Prot 64:783-787 (2001).
18. Rhee M-S, Dougherty RH and Kang D-H, Combined effects of mustard flour, acetic acid, and salt against Escherichia coli O157:H7 stored at 5 and 22°C. J Food Prot 65:1632-1636 (2002).
19. Cui W and Eskin NAM, Processing and properties of mustard products and components, in Functional Foods: Biochemical and Processing Aspects, ed. by Mazza G. Technomic, Lancaster, PA, pp. 235-264 (1998).
20. Chacon PA, Muthukumarasamy P and Holley RA, Elimination of Escherichia coli O157:H7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate. Appl Environ Microbiol 72:3096-3102 (2006).
21. Ekanayake A, Kester JJ, Li JJ, Zehentbauer GN, Bunke PR and Zent JB, Isogard™: a natural anti-microbial agent derived from white mustard seed. Acta Hortic 709:101-108 (2006).
22. Nadarajah D, Han JH and Holley RA, Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging. Int J Food Microbiol 99:257-267 (2005).
23. Guerrero L, Gou Pand Arnau J, The influence of meat pH on mechanical and sensory textural properties of dry-cured ham. Meat Sci 52:267-273 (1999).
24. 24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham. Meat Sci 72:185-194 (2006).
25. Ng WF, Langlois BE and Moody WG, Fate of selected pathogens in vacuum-packaged dry-cured (country-style) ham slices stored at 2 and 25°C. J Food Prot 60:1541-1547 (1997).
26. Drosinos EH, Mataragas M, Xiraphi N, Moschonas G, Gaitis F and Metaxopoulos J, Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 69:307-317 (2005).
27. Muthukumarasamy P, Han JH and Holley RA, Bactericidal effects of Lactobacillus reuteri and allyl isothiocyanate on Escherichia coli O157:H7 in refrigerated ground beef. J Food Prot 66:2038-2044 (2003).
28. Lori D, Grisenti MS, Parolari G and Barbuti S, Microbiology of dry-cured raw ham. Industria Conserve 80:23-32 (2005).
29. Rodríguez M, Núñez F, Córdoba JJ, Bermúdez E and Asensio MA, Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential. Appl Environ Microbiol 62:1897-1902 (1996).
30. Shofran BG, Purrington ST, Breidt F and Fleming HP, Antimicrobial properties of sinigrin and its hydrolysis products. J Food Sci 63:621-624 (1998).
31. Suhr KI and Nielsen PV, Inhibition of fungal growth on wheat and rye bread by modified atmosphere packaging and active packaging using volatile mustard essential oil. J Food Sci 70:37-44 (2005).