Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Hwang, Cheng‐An; Porto-Fett, Anna C. S.; Juneja, Vijay K.; Ingham, Steven C.; Ingham, Barbara H.; Luchansky, John B.

doi:10.1016/j.ijfoodmicro.2008.12.003

Cited by 65 publications

(46 citation statements)

References 28 publications

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“…Reduction of VTEC in traditional production processes of salami, pepperoni, and some other types of DFS was generally 1-2 log, although some higher reductions were also reported [6]. Comparable reductions are often reported for Salmonella while inactivation of L. monocytogenes is generally lower, typically <1 log [103,116,152,[219][220][221][222]. Reduced inactivation of L. monocytogenes is probably due to their overall high tolerance to acid, high salt, and low environments [223].…”

Section: Reductions Of Pathogens Through Changes In Recipe Andmentioning

confidence: 90%

“…Increased inactivation of relevant pathogens, including VTEC, L. monocytogenes, and Salmonella, with increasing temperatures has been shown in several studies [102,103,222,[225][226][227]. For effective inactivation of pathogens it is crucial to obtain conditions preventing pathogen growth (low pH, ), but once these conditions have been reached, it is the factors of time and temperature that most dramatically improve the microbial safety of the product.…”

Section: Reductions Of Pathogens Through Changes In Recipe Andmentioning

confidence: 99%

“…A simpler version of the MLA model calculates the reduction of E. coli as a function of temperature and time during fermentation and maturation, available at http://www.foodsafetycentre.com.au/fermenter.php. Specifically, the inactivation of E. coli O157:H7 has been modeled as a function of pH and in Soudjouk-style fermented sausages during the process of fermentation and drying, available at https://pmp.errc.ars.usda.gov/PMPOnline.aspx [222]. The software THERM predicts growth of E. coli O157:H7, Salmonella, and S. aureus as a function of the timetemperature history of raw meat products [287].…”

Section: Mathematical Models For Predicting Survival Of Pathogens In Dfsmentioning

confidence: 99%

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Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Reductions Of Pathogens Through Changes In Recipe Andmentioning

confidence: 90%

Section: Reductions Of Pathogens Through Changes In Recipe Andmentioning

confidence: 99%

Section: Mathematical Models For Predicting Survival Of Pathogens In Dfsmentioning

confidence: 99%

See 1 more Smart Citation

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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“…All 40 isolates of Lactococcus lactis from Greek raw goat milk cheese inhibited EC O157:H7 growth (Psoni et al, 2007). EHEC O157:H7 declined by over 2 logs in fermented sausage (Glass et al, 1992) and up to 3.5 logs in soudjouk sausage (Porto-Fett et al, 2008;Hwang et al, 2009). However, fermented products may provide a good vehicle for infection if curing conditions are inadequate; a large outbreak in Sweden was traced to improperly processed sausage (Sartz et al, 2008).…”

Section: Contaminated Fresh Fruits and Vegetablesmentioning

confidence: 99%

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Ferens

Hovde

2011

Foodborne Pathogens and Disease

479

327

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This review surveys the literature on carriage and transmission of enterohemorrhagic Escherichia coli (EHEC) O157:H7 in the context of virulence factors and sampling=culture technique. EHEC of the O157:H7 serotype are worldwide zoonotic pathogens responsible for the majority of severe cases of human EHEC disease. EHEC O157:H7 strains are carried primarily by healthy cattle and other ruminants, but most of the bovine strains are not transmitted to people, and do not exhibit virulence factors associated with human disease. Prevalence of EHEC O157:H7 is probably underestimated. Carriage of EHEC O157:H7 by individual animals is typically shortlived, but pen and farm prevalence of specific isolates may extend for months or years and some carriers, designated as supershedders, may harbor high intestinal numbers of the pathogen for extended periods. The prevalence of EHEC O157:H7 in cattle peaks in the summer and is higher in postweaned calves and heifers than in younger and older animals. Virulent strains of EHEC O157:H7 are rarely harbored by pigs or chickens, but are found in turkeys. The bacteria rarely occur in wildlife with the exception of deer and are only sporadically carried by domestic animals and synanthropic rodents and birds. EHEC O157:H7 occur in amphibian, fish, and invertebrate carriers, and can colonize plant surfaces and tissues via attachment mechanisms different from those mediating intestinal attachment. Strains of EHEC O157:H7 exhibit high genetic variability but typically a small number of genetic types predominate in groups of cattle and a farm environment. Transmission to people occurs primarily via ingestion of inadequately processed contaminated food or water and less frequently through contact with manure, animals, or infected people.

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“…(0.9%; 95% CI: 0.2-4.5%) was considerably lower than the incidence of L. monocytogenes (4.2%; 95% CI: 1.0-16.2%), which may be due to the lower resistance of Salmonella spp. to curing agents, heat treatment and cold ripening (Hwang et al, 2009). Among the three meat product categories compared by the multilevel metaanalysis (Table 6), there were significant differences in mean Salmonella occurrence, with the traditional meat products intended to be eaten cooked having the highest incidence (13.4%; 95% CI: 9.2-19.0%).…”

Section: Tablementioning

confidence: 99%

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

Xavier

Gonzales-Barrón

Paula

et al. 2014

Food Research International

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Meat and meat products are the main vehicles of foodborne diseases in humans caused by pathogens such as Salmonella spp., Campylobacter spp., Listeria monocytogenes, Yersinia enterocolitica, verotoxigenic Escherichia coli (VTEC) and Staphylococcus aureus. In order to prioritise research on those microbial hazards, a meta-analysis study was conducted to summarise available information on the presence of such pathogens in meats produced in Portugal. By using a logit-transformed proportion as effect size parameterisation, a number of multilevel random-effect meta-analysis models were fitted to estimate mean occurrence rates of pathogens, and to compare them among meat categories (i.e., bovine meat, broiler meat, pork, minced beef and minced pork), and among meat product categories (i.e., intended to be eaten cooked, to be eaten raw and cured meats). The mean occurrence rate of Campylobacter in Portuguese broiler meat (40%; 95% CI: 22.0-61.4%) was about ten times higher than that of Salmonella (4.0%; 95% CI: 1.4-10.8%); although these levels were comparable to current EU ranges. Nevertheless, in the other meat categories, the meta-analysed incidences of Salmonella were slightly to moderately higher than EU averages. A semi-quantitative risk ranking of pathogens in Portuguese-produced pork pointed Salmonella spp. as critical (with a mean occurrence of 12.6%; 95% CI: 8.0-19.3%), and Y. enterocolitica as high (6.8%; 95% CI: 2.2-19.3%). In the case of the Portuguese meat products, the non-compliance to EU microbiological criteria for L. monocytogenes (8.8%; 95% CI: 6.5-11.8%) and Salmonella spp. (9.7%; 95% CI: 7.0-13.4%) at sample units level, in the categories 'intended to be eaten cooked' and 'to be eaten raw', were considerably higher than EU levels for ready-to-eat products in comparable categories. S. aureus was the pathogen of greatest concern given its high occurrence (22.6%; 95% CI: 15.4-31.8%) in meat products. These results emphasised the necessity of Portuguese food safety agencies to take monitoring, and training actions for the maintenance of good hygiene practices during the production of the great variety of traditional meat products. This meta-analysis study also highlighted important gaps of knowledge, and may assist food safety authorities in the prioritisation of microbiological hazards, and the implementation of essential food safety assurance systems at primary production.

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Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Cited by 65 publications

References 28 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Escherichia coliO157:H7: Animal Reservoir and Sources of Human Infection

Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products

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