Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Meat Science

Volumn 86, Issue 4, 2010, Pages 1005-1009

  Omer, M K ^a   Alvseike, O ^a   Holck, A ^b   Axelsson, L ^b   Prieto, M ^c   Skjerve, E ^d   Heir, E ^b  

^a Animalia   (Norway)

^b NOFIMA   (Norway)

^c UNIVERSITY OF LEÓN   (Spain)

^d NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Dry fermented sausages; High pressure processing; Verotoxigenic E. coli; VTEC

Indexed keywords

E. COLI; EFFECT OF HIGH PRESSURE; FERMENTED SAUSAGES; GENERALIZED LINEAR MODEL; HIGH PRESSURE PROCESSING; SODIUM NITRITE; VTEC;

ESCHERICHIA COLI; HIGH PRESSURE EFFECTS; SODIUM; SODIUM CHLORIDE;

MEATS;

GLUCOSE; SODIUM CHLORIDE; SODIUM NITRITE;

ANIMAL; ARTICLE; BACTERIAL LOAD; BIOLOGICAL MODEL; CATTLE; ESCHERICHIA COLI; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PRESSURE; SWINE; VACUUM;

ANIMALS; BACTERIAL LOAD; CATTLE; ESCHERICHIA COLI; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; GLUCOSE; MEAT PRODUCTS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; PRESSURE; SODIUM CHLORIDE; SODIUM NITRITE; SWINE; VACUUM;

ESCHERICHIA COLI;

EID: 77956892578     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.008     Document Type: Article

References (50)

1. Alpas H., Kalchayanand N., Bozoglu F., Sikes A., Dunne C.P., Ray B. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens. Applied and Environmental Microbiology 1999, 65(9):4248-4251.
2. Animalia (2008). Bransjeretningslinje spekemat (Norwegian). Animalia - Norwegian Meat and Poultry Research Centre. http://www.animalia.no/upload/Filer%20til%20nedlasting/Bransjeavtaler/20080408_Bransjeretningslinje%20spekemat.pdf.
3. Aymerich T., Picouet P.A., Monfort J.M. Decontamination technologies for meat products. Meat Science 2008, 78(1-2):114-129.
4. Bacus J. Processing procedures to control Salmonella and E. coli in fermented sausage products. Food Australia 1997, 49(11):543-547.
5. Calicioglu M., Faith N.G., Buege D.R., Luchansky J.B. Viability of Escherichia coli O157:H7 in fermented semidry low-temperature-cooked beef summer sausage. Journal of Food Protection 1997, 60(10):1158-1162.
6. Calicioglu M., Faith N.G., Buege D.R., Luchansky J.B. Viability of Escherichia coli O157: H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage. Journal of Food Protection 2002, 65(10):1541-1544.
7. Cheftel J.C. Review: High-pressure, microbial inactivation and food preservation. Food Science and Technology International 1995, 1(2-3):75-90.
8. Cheftel J.C., Culioli J. Effects of high pressure on meat: A review. Meat Science 1997, 46(3):211-236.
9. Considine K.M., Kelly A.L., Fitzgerald G.F., Hill C., Sleator R.D. High-pressure processing-effects on microbial food safety and food quality. FEMS Microbiology Letters 2008, 281(1):1-9.
10. Crehan C.M., Troy D.J., Buckley D.J. Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Science 2000, 55(1):123-130.
11. Ethelberg S., Smith B., Torpdahl M., Lisby M., Boel J., Jensen T., et al. Outbreak of non-O157 shiga toxin-producing Escherichia coli infection from consumption of beef sausage. Clinical Infectious Diseases 2009, 48:78-81.
12. Faith N.G., Parniere N., Larson T., Lorang T.D., Kaspar C.W., Luchansky J.B. Viability of Escherichia coli O157: H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices. Journal of Food Protection 1998, 61(4):377-382.
13. Farber J.M., Daley E., Holley R., Usborne W.R. Survival of Listeria monocytogenes during the production of uncooked German, American and Italian-style fermented sausages. Food Microbiology 1993, 10(2):123-132.
14. FSANZ (2003). Proposal P251-Review of processing requirements for uncooked comminuted fermented meat (UCFM) products. Food Standards Australia New Zealand. http://www.foodstandards.gov.au/standardsdevelopment/proposals/proposalp251processingrequirementsforuncookedcomminutedfermentsmeatproducts/p251far16july2003exe2127.cfm.
15. Garriga M., Grèbol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science & Emerging Technologies 2004, 5(4):451-457.
16. Gill A.O., Ramaswamy H.S. Application of high pressure processing to kill Escherichia coli O157 in ready-to-eat meats. Journal of Food Protection 2008, 71(11):2182-2189.
17. Goodridge L.D., Willford J., Kalchayanand N. Destruction of Salmonella Enteriditis inoculated onto raw almonds by high hydrostatic pressure. Food Research International 2006, 39(4):408-412.
18. Hayakawa I., Kanno T., Yoshiyama K., Fujio Y. Oscillatory compared with continuous high-pressure sterilization on Bacillus stearothermophilus spores. Journal of Food Science 1994, 59(1):164-167.
19. Hayman M.M., Baxter I., O'Riordan P.J., Stewart C.M. Effects of high-pressure processing on the safety, quality, and shelf life of ready-to-eat meats. Journal of Food Protection 2004, 67(8):1709-1718.
20. Health Canada (2000). Interim guidelines for the control of verotoxinogenic Escherichia coli including E. coli O157:H7 in ready to eat fermented susages containing beef or a beef product as an ingredient. Guideline no. 12. Health Canada. http://www.hc-sc.gc.ca/fn-an/legislation/guide-ld/guideline_fermented_sausages-directives_saussisson_fermente-eng.php.
21. Hinkens J.C., Faith N.G., Lorang T.D., Bailey P., Buege D., Kaspar C.W., et al. Validation of pepperoni processes for control of Escherichia coli O157:H7. Journal of Food Protection 1996, 59:1260-1266.
22. Honma K., Haga N., Hayashi R. Effect of high pressure treatment on sterilization and physical effect of high pressure treatment on sterilisation and physical properties of egg white. High pressure science for food 1991, 317-324. San-Ei Pub. Co, Kyoto. R. Hayashi (Ed.).
23. Hugas M., Garriga M., Monfort J.M. New mild technologies in meat processing: High pressure as a model technology. Meat Science 2002, 62(3):359-371.
24. MacDonald D.M., Fyfe M., Paccagnella A., Trinidad A., Louie K., Patrick D. Escherichia coli O157:H7 outbreak linked to salami, British Columbia, Canada, 1999. Epidemiology and Infection 2004, 132(2):283-289.
25. Malone A.S., Shellhammer T.H., Courtney P.D. Effects of high pressure on the viability, morphology, lysis, and cell wall hydrolase activity of Lactococcus lactis subsp. cremoris. Applied and Environmental Microbiology 2002, 68(9):4357-4363.
26. Marcos B., Aymerich T., Garriga M. Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages. Journal of Food Science 2005, 70(7):M339-M344.
27. Marcos B., Aymerich T., Guardia M.D., Garriga M. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Meat Science 2007, 76(1):46-53.
28. Mills G., Earnshaw R., Patterson M.F. Effects of high hydrostatic pressure on Clostridium sporogenes spores. Letters in Applied Microbiology 1998, 26(3):227-230.
29. Nissen H., Holck A. Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage. Food Microbiology 1998, 15(3):273-279.
30. Oxen P., Knorr D. Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra. Food Science and Technology 1993, 26(3):220-223.
31. Palou E., Lopez Malo A., Barbosa-Cánovas G.V., Welti Chanes J., Swanson B.G. Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii. Letters in Applied Microbiology 1997, 24(5):417-420.
32. Paton A.W., Ratcliff R.M., Doyle R.M., Seymour-Murray J., Davos D., Lanser J.A., et al. Molecular microbiological investigation of an outbreak of hemolytic-uremic syndrome caused by dry fermented sausage contaminated with Shiga-like toxin-producing Escherichia coli. Journal of Clinical Microbiology 1996, 34(7):1622-1627.
33. Patterson M.F. Microbiology of pressure-treated foods. Journal of Applied Microbiology 2005, 98(6):1400-1409.
34. Peleg M., Cole M.B. Reinterpretation of microbial survival curves. Critical Reviews in Food Science and Nutrition 1998, 38(5):353-380.
35. Riordan D.C.R., Duffy G., Sheridan J.J., Eblen B.S., Whiting R.C., Blair I.S., et al. Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. Journal of Food Protection 1998, 61(2):146-151.
36. Ritz M., Tholozan J.L., Federighi M., Pilet M.F. Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure. International Journal of Food Microbiology 2002, 79(1-2):47-53.
37. Ross T., Zhang D., McQuestin O.J. Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions. International Journal of Food Microbiology 2008, 128(1):129-135.
38. Russell N.J. Bacterial membranes: the effects of chill storage and food processing. An overview. International Journal of Food Microbiology 2002, 79(1-2):27-34.
39. Sartz L., de Jong B., Hjertqvist M., Plym-Forshell L., Alsterlund R., Löfdahl S., et al. An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage; aspects of sausage production that increase the risk of consumption. Epidemiology and Infection 2008, 136:370-380.
40. Sato T., Inakuma T. Effect of NaCl on the survival of microorganisms in tomato juice with hydrostatic pressure. Food Science and Technology International Tokyo 1998, 4(3):203-205.
41. Schimmer B., Nygard K., Eriksen H.M., Lassen J., Lindstedt B.A., Brandal L.T., et al. Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia coli O103:H25 traced to cured mutton sausages. BMC Infectious Diseases 2008, 8:41.
42. Simpson R.K., Gilmour A. The effect of high hydrostatic pressure on the activity of intracellular enzymes of Listeria monocytogenes. Letters in Applied Microbiology 1997, 25(1):48-53.
43. Sizer C.E., Balasubramaniam V.M., Ting E. Validating high-pressure processes for low-acid foods. Food Technology 2002, 56(2):36.
44. Smelt J.P.P.M. Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology 1998, 9(4):152-158.
45. Takahashi K., Ishii H., Ishikawa H., Hayashi R. Sterilization of bacteria and yeasts by hydrostatic pressurization at low temperature:effect of temperature, pH and the concentration of proteins, carbohydrates and lipids. High pressure bioscience and food science 1993, 244-249. San Ei Pub. Co, Kyoto. R. Hayashi (Ed.).
46. Teunis P., Takumi K., Shinagawa K. Dose response for infection by Escherichia coli O157:H7 from outbreak data. Risk Analysis 2004, 24(2):401-407.
47. Tilden J., Young W., McNamara A.M., Custer C., Boesel B., Lambert Fair M., et al. A new route of transmission for Escherichia coli: Infection from dry fermented salami. American Journal of Public Health 1996, 86(8):1142-1145.
48. USDA (2001). Performance Standards for the production of processed meat and poultry products: proposed rule. Federal Register, 66(39):12589-12636. U.S. Department of Agriculture, Food Safety Inspection Service. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013P.htm.
49. Williams R.C., Isaacs S., Decou M.L., Richardson E.A., Buffett M.C., Slinger R.W., et al. Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. Canadian Medical Association Journal 2000, 162(10):1409-1413.
50. Wuytack E.Y., Boven S., Michiels C.W. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressures. Applied and Environmental Microbiology 1998, 64(9):3220-3224.