Abstract:USDA/FSIS guidelines require sausage manufacturers to validate their processes to assure that they can achieve a five-log (99.999%) reduction of E. coli O157:H7. Some small meat processors use encapsulated acids instead of lactic acid starter cultures to produce directly acidified sausages. The objectives of this study were to determine 1) the effects of typical thermal processing temperatures and times on reducing E. coli O157:H7 in directly acidified all-beef and venison-containing beef snack sticks, 2) the … Show more
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