Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage
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 log 10 CFU/g of VTEC...
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| Veröffentlicht in: | Meat science 2010-12, Vol.86 (4), p.1005-1009 |
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| creator | Omer, M.K. Alvseike, O. Holck, A. Axelsson, L. Prieto, M. Skjerve, E. Heir, E. |
| description | 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 log
10 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 log
10 CFU/g and 3.3 log
10 CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite
E. coli reduction was 2.7 log
10 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. |
| doi_str_mv | 10.1016/j.meatsci.2010.08.008 |
| format | Article |
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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 log
10 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 log
10 CFU/g and 3.3 log
10 CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite
E. coli reduction was 2.7 log
10 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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.08.008</identifier><identifier>PMID: 20832952</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Bacterial Load ; Biological and medical sciences ; Cattle ; Dry-fermented sausages ; Escherichia coli - growth & development ; Fermentation ; Food Handling - methods ; Food industries ; Food Microbiology ; Food Packaging - methods ; Food Preservation - methods ; Food Safety ; Fundamental and applied biological sciences. Psychology ; Glucose - analysis ; High pressure processing ; Meat and meat product industries ; Meat Products - analysis ; Meat Products - microbiology ; Microbial Viability ; Models, Biological ; Pressure ; Sodium Chloride - analysis ; Sodium Nitrite - analysis ; Swine ; Vacuum ; Verotoxigenic E. coli ; VTEC</subject><ispartof>Meat science, 2010-12, Vol.86 (4), p.1005-1009</ispartof><rights>2010 The American Meat Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-559988cc1a4dc5e2bb62d47c8a3450d239aa39da84ae3700ef1ca93d7cbfc9d23</citedby><cites>FETCH-LOGICAL-c394t-559988cc1a4dc5e2bb62d47c8a3450d239aa39da84ae3700ef1ca93d7cbfc9d23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2010.08.008$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23660956$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20832952$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Omer, M.K.</creatorcontrib><creatorcontrib>Alvseike, O.</creatorcontrib><creatorcontrib>Holck, A.</creatorcontrib><creatorcontrib>Axelsson, L.</creatorcontrib><creatorcontrib>Prieto, M.</creatorcontrib><creatorcontrib>Skjerve, E.</creatorcontrib><creatorcontrib>Heir, E.</creatorcontrib><title>Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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 log
10 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 log
10 CFU/g and 3.3 log
10 CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite
E. coli reduction was 2.7 log
10 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.</description><subject>Animals</subject><subject>Bacterial Load</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>Dry-fermented sausages</subject><subject>Escherichia coli - growth & development</subject><subject>Fermentation</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food Packaging - methods</subject><subject>Food Preservation - methods</subject><subject>Food Safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glucose - analysis</subject><subject>High pressure processing</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>Microbial Viability</subject><subject>Models, Biological</subject><subject>Pressure</subject><subject>Sodium Chloride - analysis</subject><subject>Sodium Nitrite - analysis</subject><subject>Swine</subject><subject>Vacuum</subject><subject>Verotoxigenic E. coli</subject><subject>VTEC</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEuP0zAQgC0EYsvCTwD5gjiljOM87BNarZaHtBIXOFvueNJ1lcTBdhb673HVAkdOHnm-eX2MvRawFSC694ftRDYn9Nsayh-oLYB6wjZC9bJqhFRP2QYk6Er0DVyxFykdAEDIWj1nVzUoWeu23rDpZllGjzb7MPMw8Ae_f-BLpJTWSCUIWEI_73kOPJJbkfgjxZDDL7-n2SO_23IMo-d-5vln4Pm4UDo1cvFYDRQnmjM5nuya7J5esmeDHRO9urzX7PvHu2-3n6v7r5--3N7cVyh1k6u21VopRGEbhy3Vu11Xu6ZHZWXTgqultlZqZ1VjSfYANAi0WroedwPqkr9m7859ywE_VkrZTD4hjaOdKazJ9G0r-r7vZCHbM4kxpBRpMEv0k41HI8CcRJuDuYg2J9EGlCmiS92by4R1N5H7W_XHbAHeXgCb0I5DtDP69I-TXQe67Qr34cxR8fHoKZoyimYk5yNhNi74_6zyGwO8oKM</recordid><startdate>20101201</startdate><enddate>20101201</enddate><creator>Omer, M.K.</creator><creator>Alvseike, O.</creator><creator>Holck, A.</creator><creator>Axelsson, L.</creator><creator>Prieto, M.</creator><creator>Skjerve, E.</creator><creator>Heir, E.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101201</creationdate><title>Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage</title><author>Omer, M.K. ; Alvseike, O. ; Holck, A. ; Axelsson, L. ; Prieto, M. ; Skjerve, E. ; Heir, E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-559988cc1a4dc5e2bb62d47c8a3450d239aa39da84ae3700ef1ca93d7cbfc9d23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Bacterial Load</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>Dry-fermented sausages</topic><topic>Escherichia coli - growth & development</topic><topic>Fermentation</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food Packaging - methods</topic><topic>Food Preservation - methods</topic><topic>Food Safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glucose - analysis</topic><topic>High pressure processing</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>Microbial Viability</topic><topic>Models, Biological</topic><topic>Pressure</topic><topic>Sodium Chloride - analysis</topic><topic>Sodium Nitrite - analysis</topic><topic>Swine</topic><topic>Vacuum</topic><topic>Verotoxigenic E. coli</topic><topic>VTEC</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Omer, M.K.</creatorcontrib><creatorcontrib>Alvseike, O.</creatorcontrib><creatorcontrib>Holck, A.</creatorcontrib><creatorcontrib>Axelsson, L.</creatorcontrib><creatorcontrib>Prieto, M.</creatorcontrib><creatorcontrib>Skjerve, E.</creatorcontrib><creatorcontrib>Heir, E.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Omer, M.K.</au><au>Alvseike, O.</au><au>Holck, A.</au><au>Axelsson, L.</au><au>Prieto, M.</au><au>Skjerve, E.</au><au>Heir, E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-12-01</date><risdate>2010</risdate><volume>86</volume><issue>4</issue><spage>1005</spage><epage>1009</epage><pages>1005-1009</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><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 log
10 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 log
10 CFU/g and 3.3 log
10 CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite
E. coli reduction was 2.7 log
10 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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20832952</pmid><doi>10.1016/j.meatsci.2010.08.008</doi><tpages>5</tpages></addata></record> |
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| subjects | Animals Bacterial Load Biological and medical sciences Cattle Dry-fermented sausages Escherichia coli - growth & development Fermentation Food Handling - methods Food industries Food Microbiology Food Packaging - methods Food Preservation - methods Food Safety Fundamental and applied biological sciences. Psychology Glucose - analysis High pressure processing Meat and meat product industries Meat Products - analysis Meat Products - microbiology Microbial Viability Models, Biological Pressure Sodium Chloride - analysis Sodium Nitrite - analysis Swine Vacuum Verotoxigenic E. coli VTEC |
| title | Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage |
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