Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage |
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| Affiliation: | 1. Animalia, Norwegian Meat and Poultry Research Center, P.O. Box 396 Økern, N-0503 Oslo, Norway;2. Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway;3. Department of Hygiene and Technology of Foods, Veterinary Faculty, University of León, 24071 León, Spain;4. Norwegian School of Veterinary Sciences, P.O. Box 8146 Dep. 0033 Oslo, Norway;1. Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil;2. Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil;3. Faculty of Technology, University of Campinas (UNICAMP), 13484-332, Limeira, São Paulo, Brazil;1. Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, 201306, China;2. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China;3. Biosystems Engineering Department, Auburn University, Auburn, AL, 36849, USA;1. Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;2. LAQV-REQUIMTE – Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;3. Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde - i3S, Instituto de Biologia Molecular e Celular - IBMC e Universidade do Porto, Porto 4200-135, Portugal |
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| Abstract: | The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log10 CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log10 CFU/g and 3.3 log10 CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log10 CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe. |
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