Enhancing the reduction of

The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Mohamed, Hussein M.H. [verfasserIn] Burroughs, Samantha [verfasserIn] Emch, Alex W. [verfasserIn] Waite-Cusic, Joy [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Salami Processing variables Fermentation Dry-cured sausage

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 131
Übergeordnetes Werk:	volume:131

DOI / URN:	10.1016/j.foodcont.2021.108432

Katalog-ID:	ELV006520804

Internformat


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520			\|a The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy.
650		4	\|a Salami
650		4	\|a Processing variables
650		4	\|a Fermentation
650		4	\|a Dry-cured sausage
700	1		\|a Burroughs, Samantha \|e verfasserin \|0 (orcid)0000-0002-6636-2587 \|4 aut
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700	1		\|a Waite-Cusic, Joy \|e verfasserin \|0 (orcid)0000-0002-4556-2942 \|4 aut
773	0	8	\|i Enthalten in \|t Food control \|d Amsterdam [u.a.] : Elsevier Science, 1990 \|g 131 \|h Online-Ressource \|w (DE-627)320604772 \|w (DE-600)2020604-5 \|w (DE-576)259271756 \|x 0956-7135 \|7 nnns
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912			\|a GBV_USEFLAG_U
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912			\|a GBV_ILN_23
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912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 131

Indexfelder

author_variant	h m m hm hmm s b sb a w e aw awe j w c jwc
matchkey_str	article:09567135:2021----::nacntee
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bklnumber	58.34
publishDate	2021
allfields	10.1016/j.foodcont.2021.108432 doi (DE-627)ELV006520804 (ELSEVIER)S0956-7135(21)00570-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Mohamed, Hussein M.H. verfasserin aut Enhancing the reduction of 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy. Salami Processing variables Fermentation Dry-cured sausage Burroughs, Samantha verfasserin (orcid)0000-0002-6636-2587 aut Emch, Alex W. verfasserin aut Waite-Cusic, Joy verfasserin (orcid)0000-0002-4556-2942 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131
spelling	10.1016/j.foodcont.2021.108432 doi (DE-627)ELV006520804 (ELSEVIER)S0956-7135(21)00570-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Mohamed, Hussein M.H. verfasserin aut Enhancing the reduction of 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy. Salami Processing variables Fermentation Dry-cured sausage Burroughs, Samantha verfasserin (orcid)0000-0002-6636-2587 aut Emch, Alex W. verfasserin aut Waite-Cusic, Joy verfasserin (orcid)0000-0002-4556-2942 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131
allfields_unstemmed	10.1016/j.foodcont.2021.108432 doi (DE-627)ELV006520804 (ELSEVIER)S0956-7135(21)00570-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Mohamed, Hussein M.H. verfasserin aut Enhancing the reduction of 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy. Salami Processing variables Fermentation Dry-cured sausage Burroughs, Samantha verfasserin (orcid)0000-0002-6636-2587 aut Emch, Alex W. verfasserin aut Waite-Cusic, Joy verfasserin (orcid)0000-0002-4556-2942 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131
allfieldsGer	10.1016/j.foodcont.2021.108432 doi (DE-627)ELV006520804 (ELSEVIER)S0956-7135(21)00570-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Mohamed, Hussein M.H. verfasserin aut Enhancing the reduction of 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy. Salami Processing variables Fermentation Dry-cured sausage Burroughs, Samantha verfasserin (orcid)0000-0002-6636-2587 aut Emch, Alex W. verfasserin aut Waite-Cusic, Joy verfasserin (orcid)0000-0002-4556-2942 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131
allfieldsSound	10.1016/j.foodcont.2021.108432 doi (DE-627)ELV006520804 (ELSEVIER)S0956-7135(21)00570-3 DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Mohamed, Hussein M.H. verfasserin aut Enhancing the reduction of 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy. Salami Processing variables Fermentation Dry-cured sausage Burroughs, Samantha verfasserin (orcid)0000-0002-6636-2587 aut Emch, Alex W. verfasserin aut Waite-Cusic, Joy verfasserin (orcid)0000-0002-4556-2942 aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 131 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:131 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 131
language	English
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authorswithroles_txt_mv	Mohamed, Hussein M.H. @@aut@@ Burroughs, Samantha @@aut@@ Emch, Alex W. @@aut@@ Waite-Cusic, Joy @@aut@@
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title_auth	Enhancing the reduction of
abstract	The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy.
abstractGer	The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy.
abstract_unstemmed	The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) and drying (15 °C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 °C, 50% RH, 20–30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 ± 0.6 log CFU/g (30 d) versus 2.1 ± 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy.
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title_short	Enhancing the reduction of
remote_bool	true
author2	Burroughs, Samantha Emch, Alex W. Waite-Cusic, Joy
author2Str	Burroughs, Samantha Emch, Alex W. Waite-Cusic, Joy
ppnlink	320604772
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isOA_txt	false
hochschulschrift_bool	false
doi_str	10.1016/j.foodcont.2021.108432
up_date	2024-07-06T21:39:44.903Z
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