Inhibition of Salmonella Serovars, Escherichia Coli O157:h7 and Listeria Monocytogenes during Dry-curing and Drying of Meat: a Case Study with Basturma
نویسندگان
چکیده
Basturma, a spiced beef product intended to be cooked before consumption, was prepared in three trials by dry-curing intact surface-inoculated (6 log cfu per piece with Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes) beef eye of round subprimals for 21 days at 6.7C, and then rinsing, pressing and drying for 6–8 days at 21–27C. The finished products had percentage water-phase salt concentrations of 8.3–18.0 and water activity of 0.84–0.95. In the finished product, no surviving Salmonella serovars and E. coli O157:H7 were detected ( 1.0 log cfu) in two trials; in the third trial the reductions were 4.5 and 5.0 log cfu, respectively. L. monocytogenes populations decreased 4.0–4.9 log cfu. Basturma prepared by dry-curing, rinsing, pressing and drying appears to present little risk of foodborne infection because this process reduces populations of Salmonella serovars, E. coli O157:H7 and L. monocytogenes. Dry-curing and drying are potentially very important pathogen-reduction steps.
منابع مشابه
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