Postprocessing in vitro digestion challenge to evaluate survival of Escherichia coli O157:H7 in fermented dry sausages

Article Abstract:

A study undertaken to further evaluate the fate of sausage borne Escherichia coli O157:H7 cells during human digestion under realistic conditions, using cells that had undergone the process-related stresses and were ingested as an integral part of infected sausages is described. Industrial processes used to manufacture dry sausages should be designed in such a way that no viable E. coli O157:H7 cells can ever be found in an average portion sausage for human consumption as no additional protection will be afforded by the subsequent digestive process.

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Mechanisms of bacterial action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L.monocytogenes and Lactobacillus sakei

Article Abstract:

Studies done to investigate the role played by inhibition of ATP generation at bactericidal concentrations of eugenol and cinnamaldehyde are reported. Experiments were conducted with the gram-positive organisms Lactobacillus sakei and Listeria monocytogenes and the results of the experiments show that there is rapid inhibition of the energy metabolism of L.monocytogenes and L. sakei when the cells are exposed to bactericidal concentrations of eugenol and cinnamaldehyde.

Listeria monocytogenes, Microbiological research, Lactobacillus acidophilus

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Elimination of Escherichia coli O157:H7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate

Article Abstract:

The elimination of the levels of Escherichia coli O157:H7 in dry fermented sausages by at least 5 [log.sub.10] units with microencapsulated allyl isothiocyanate (AIT) and the acceptability of uncontaminated AIT-treated products to consumers are evaluated. Sausages containing 500 ppm AIT are considered acceptable although slightly spicy by panelists during sensory evaluation.

United States, Bacteria, Bacterial adhesion, Contamination, Microencapsulation

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