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High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product
High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product
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- dc.contributor.author
- Balamurugan, S.
- Gemmell, Christopher
- Lau, Alex Tsun Yin
- Arvaj, Laura
- Strange, Philip
- Gao, Anli
- Barbut, Shai
- dc.date.accessioned
- 2023-05-26T20:24:04Z
- dc.date.available
- 2023-05-26T20:24:04Z
- dc.date.issued
- 2020-03-06
- dc.description.abstract - en
- Dry fermented sausages (DFS) rely on a combination of ingredients, fermentation, and drying for pathogen control. However, this might not always provide the mandated 5-log Escherichia coli O157:H7 reduction. High-pressure processing (HPP) has been successfully used to inactivate pathogens in ready-to-eat (RTE) foods, however, different food ingredients and physicochemical properties of foods protect pathogens against high-pressure (HP) inactivation. The present study examined the effectiveness of using HPP during the drying of fermented sausages to achieve the highest inactivation of E. coli O157:H7 and its recovery during storage at 4 °C. Sausages containing a five-strain cocktail of E. coli O157:H7 at 107 CFU/g were manufactured and subjected to HPP at 600 MPa for 3 min after fermentation and at different times during drying. Changes in inoculated E. coli O157:H7 and added starter culture bacteria counts and physicochemical properties of the sausages at differing time points in drying subjected to HPP were compared to their respective controls. A 1.6-log CFU/g inactivation of E. coli O157:H7 was observed in sausages that had a aw and MPr of 0.95 and 2.22, respectively, following fermentation and maturation and prior to drying (day 5). However, pressure treatment of these sausages enhanced E. coli O157:H7 inactivation by 4.8-log CFU/g, resulting in an overall 6.4-log inactivation. After 7 days of drying, when the aw and MPr of the sausages fell to 0.85 and 1.35, respectively, E. coli O157:H7 inactivation due to HPP was only 2.2 logs. E. coli O157:H7 inactivation due to HPP was further reduced as the sausages continued to dry. High-pressure treatment did not significantly affect the starter culture bacterial population. Examination of HP treated sausages stored at 4 °C revealed that E. coli O157:H7 could be recovered a week into storage, but the numbers were not significantly (P = 0.0742) different from those in sausages right after HP treatment. E. coli O157:H7 was not recovered from any pressure-treated sausage thereafter in weeks 2, 3, and 4 of storage at 4 °C. These results suggest that HPP could be successfully used in conjunction with fermentation and drying to reduce the time required to achieve a 5-log E. coli O157:H7 inactivation and is most effective when HP treatments are applied prior to the fermented sausages reaching a aw of ≤0.90 or MPr in the range of 1.9–2.3.
- dc.identifier.citation
- Balamurugan, S., Gemmell, C., Lau, A. T., Arvaj, L., Strange, P., Gao, A., & Barbut, S. (2020). High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product. Food Control, 113, 107224. https://doi.org/10.1016/j.foodcont.2020.107224
- dc.identifier.doi
- https://doi.org/10.1016/j.foodcont.2020.107224
- dc.identifier.issn
- 0956-7135
- dc.identifier.uri
- https://open-science.canada.ca/handle/123456789/412
- dc.language.iso
- en
- dc.publisher
- Elsevier
- dc.rights - en
- Open Government Licence - Canada
- dc.rights - fr
- Licence du gouvernement ouvert - Canada
- dc.rights.openaccesslevel - en
- Green
- dc.rights.openaccesslevel - fr
- Vert
- dc.rights.uri - en
- https://open.canada.ca/en/open-government-licence-canada
- dc.rights.uri - fr
- https://ouvert.canada.ca/fr/licence-du-gouvernement-ouvert-canada
- dc.subject - en
- Agriculture
- dc.subject - fr
- Agriculture
- dc.subject.en - en
- Agriculture
- dc.subject.fr - fr
- Agriculture
- dc.title - en
- High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product
- dc.type - en
- Article
- dc.type - fr
- Article
- local.article.journaltitle
- Food Control
- local.article.journalvolume
- 113
- local.pagination
- 107224
- local.peerreview - en
- Yes
- local.peerreview - fr
- Oui
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