Evaluation of deodorized yellow mustard concentrations for control of Escherichia coli O157:H7 viability in dry fermented sausage

Health and Safety Considerations of Fermented Sausages

“…Microencapsulated allyl isothiocyanate (AIT) at 500 ppm gave 4.75-log reductions of E. coli O157:H7 in DFS 28 days after processing, >3 log more than control DFS [261]. Deodorized mustard powder, containing AIT as an antimicrobial ingredient, provided 5-log reduction of E. coli O157:H7 28 days after processing when used at 4% in DFS [262][263][264][265][266]. However, mustard levels needed to cause the required inhibition of E. coli O157:H7 reduced consumer acceptability of the sausages [265].…”

Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage

“…The greater glucosinolate content in the meal was believed responsible for enabling the mandated reduction in E. coli O157:H7 numbers at 21 d in spite of the use of only 2% deodorized meal instead of 4% deodorized mustard powder. In previous work, sausages with 2% deodorized yellow mustard powder were not able to achieve the required E. coli O157:H7 reduction even at 42 d ripening (Cordeiro et al, 2013). It was also found that a mixture of 1% deodorized plus 1% hot mustard powder was ineffective in reaching the mandatory goal.…”

“…Bacterial cultures were centrifuged (Avanti® J-26 XP, Beckman Coulter) twice at 4225 ×g for 20 min at 4°C and washed with 0.1% peptone water before being added to the meat batter. For each trial, two batches of dry-fermented sausage were manufactured as described elsewhere (Cordeiro et al, 2013) with slight modification. P. pentosaceus (UM 116P) and S. carnosus (UM 109 M) were added to 10 kg of chopped beef/pork batter along with the E. coli O157:H7 cocktail to yield approximately 6-7 log CFU/g of each genus.…”

“…Bacterial numbers were analyzed according to Cordeiro et al (2013). Inoculated sausage batter was analyzed immediately after formulation at day 0.…”

“…A variety of approaches have been used to maximize reduction of this pathogen in these uncooked products (low heat, freeze-thaw, extended storage, high pressure, and irradiation) with limited success (Holck et al, 2011), in part due to regional manufacturing and formulation differences in the products, costs of the intervention, as well as the generation of undesirable sensory properties in treated products (Heir et al, 2013). Work has been done using various concentrations (2 to 6% w/w) of hot (spicy) and deodorized (organoleptically neutral) yellow mustard, and results have been promising but somewhat variable (Cordeiro et al, 2013;Graumann and Holley, 2008;. With 4 to 6% of deodorized mustard from 18 to 38 d was necessary to satisfy the North American E. coli O157:H7 reduction requirements, but the normal production period for commercial products of the size tested (0.5 kg) is 35 d. In addition, at deodorized mustard concentrations ≥ 3%, consumers were able to detect its presence in these products (Li et al, 2013).…”