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

Abstract

BACKGROUND: Escherichia coli O157 : H7 can survive commercial manufacture of some uncooked fermented meats. External application of microencapsulated allyl isothiocyanate (AIT) or hot (non-deheated) yellow mustard powder was used to inactivate the pathogen during dry-cured Westphalian ham manufacture.

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

“…The a w results from this study were characteristic of a dry cured ham product, and were similar to previous work (Graumann and Holley 2009). At this a w (<0.930), growth of E. coli O157:H7 is discouraged (Sperber 1983).…”

“…No significant differences were seen between surface and interior samples or among treatments (Table 3.2). These a w values were slightly lower than commercial dry cured ham, but similar results were also obtained by others (Graumann and Holley 2009). It is worth noting that a w values <0.950 are able to prevent E. coli O157:H7 growth (Sperber 1983).…”

“…This suggests deodorized mustard powder could be an effective option to use in dry cured fermented meat products for control of E. coli O157:H7. Graumann and Holley (2009) showed that use of 6% (w/w) non-deodorized yellow mustard powder on dry cured hams inoculated with 7 log cfu·g -1 E. coli O157:H7 reduced the pathogen by 4 log cfu·g -1 in 21d, and it was further reduced to below the detection limit at 45d. The same authors (Graumann and Holley 2008) also investigated the effect of 6% deodorized mustard powder, as well as 2, 4, and 6% non-deodorized yellow mustard powder, in dry fermented sausages inoculated with 7 log cfu·g -1 E. coli O157:H7.…”

“…Therefore, the antimicrobial properties of isothiocyanates have also been examined in fermented meat products for their potential to help the dry cured process achieve the mandatory 5 log decrease in E. coli O157:H7 Graumann and Holley 2008;Graumann and Holley 2009;Luciano et al 2011;Cordiero et al 2011). In a study by , AIT treatments of 500, 750 and 1000ppm were tested in dry fermented sausages inoculated with 6.5 log cfu·g -1 E. coli O157:H7.…”

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

“…aureus and Campylobacter jejuni, in vitro [16][17][18] or in meat products including ground beef, fresh chicken, fermented sausage and Westphalian ham [19], its high volatility, strong pungency limit its application in food systems [20]. Several materials such as alginate beads, cyclodextrin, maize, and mesoporous silica were used to adsorb AITC and its subsequent release to control microorganisms.…”