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

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dc.contributor.advisor Barbut, Shai
dc.contributor.author DeSouza, James
dc.date.accessioned 2016-12-22T19:10:07Z
dc.date.available 2016-12-22T19:10:07Z
dc.date.copyright 2016-12
dc.date.created 2016-12-05
dc.date.issued 2016-12-22
dc.identifier.uri http://hdl.handle.net/10214/10139
dc.description.abstract 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.   en_US
dc.language.iso en en_US
dc.subject Dry Fermented Sausage en_US
dc.subject Food Safety en_US
dc.subject Meat Science en_US
dc.subject Food Science en_US
dc.title Effects of Caliber Size and Fat Level on the Inactivation of E. coli O157:H7 and Salmonella enterica Serovars in Dry Fermented Sausage en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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