Effects of Caliber Size and Fat Level on the Inactivation of E. coli O157:H7 and Salmonella enterica Serovars in Dry Fermented Sausage




DeSouza, James

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University of Guelph


The effects of caliber size and fat level on the inactivation of E. coli O157:H7 and Salmonella enterica serovars in dry fermented sausage (DFS) were examined. Sausages batters of two fat levels (low, 9.67%; high, 18.46% w/w) were inoculated with a Salmonella enterica serovars or E. coli O157:H7 five strain cocktail and stuffed into small, medium, and large (32, 55, 80 mm) caliber casings. The sausages were fermented and dried for eight weeks, following conventional commercial procedures and monitored for changes in pathogen counts, pH, aw, and moisture:protein ratio (M:Pr). A significantly (P<0.05) faster reduction of S. enterica serovars was seen in comparison to E. coli O157:H7 in all sausages. There was no significant (P>0.05) difference in the reduction of S. enterica serovars between the six sausage types, while high fat and larger caliber sizes required longer drying in order to acheive a 5 log reduction of E. coli O157:H7.



Dry Fermented Sausage, Food Safety, Meat Science, Food Science