P2-35 Validation of Fermentation, Drying, and Storage Parameters for Control of Shiga Toxin-producing Escherichia coli, Salmonella spp., and Listeria monocytogenes in Fuet, a Traditional Spanish Sausage

Tuesday, July 11, 2017
Exhibit Hall (Tampa Convention Center)
Anna Porto-Fett , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Esteve Sargatal , Espuña LLC , Gloversville , NY
Laura Shane , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Lianna McGeary , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Bradley Shoyer , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Laura Stahler , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Manuela Osoria , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
John Luchansky , U.S. Department of Agriculture-ARS-ERRC , Wyndmoor , PA
Introduction:  Salmonella spp. (Sal), Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes (Lm) may survive during manufacture and storage of many types of specialty-ethnic ready-to-eat meats. Thus, research is warranted to further reduce the risk of foodborne illnesses associated with the consumption of these specialty meat products.

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.