Purpose: Evaluate the effectiveness of processing parameters on the viability of cells of Sal, Lm, and STEC in fuet.
Methods: All-pork (30% fat) coarse ground meat was mixed with salt (2.5%), starter culture, and spices, and then separately inoculated with a multistrain cocktail (ca. 6.8 log CFU/g) of STEC, Sal, or Lm. The batter was stuffed into a 55-mm natural casing and subsequently fermented at 23±2°C and ca. 95±4% relative humidity (RH) to a final target pH of pH≤5.3. Sausage was then dried at 12±2°C and ca. 75 to 85% RH to a final target water activity of aw 0.89 or aw0.86. Next, product was vacuum-packaged and stored for up to 30 days at 20±1°C (n=3 trials, n=3 samples per trial).
Results: Overall, pathogen numbers remained relatively unchanged after fermentation, but reductions of ca. 1.1 to 2.8 and ca. 2.7 to 4.1 log CFU/g were achieved at the end of drying and after storage, respectively. Total reductions of ca. ≥5.3 log CFU/g in Salmonella, STEC, and Lm numbers were achieved after fermentation, drying, and storage in fuet dried to an aw of 0.86. For sausage dried to an aw of 0.89, total reductions of ca. 5.3 log CFU/g in STEC or Salmonella numbers were achieved after fermentation, drying, and storage, whereas a total reduction of ca. 4.1 log CFU/g in Lm numbers was achieved.
Significance: The processing parameters tested herein validated that it was possible to achieve the required 2.0 or 5.0 log reductions in levels of Sal, Lm, and/or STEC during manufacture of fuet.