Abstract

Lebanon bologna raw batter was mixed with a five-strain mixture of Escherichia coli O157:H7 to achieve average inoculum levels of 7.79, 7.77, and 7.92 log CFU/g as deter mined on MSA, 202, and PRSA media, respectively. Treatment 1 consisted of a fermentation cycle of 8 hrs at an internal temperature (I.T.) of 80EF then 24 hrs at 100EF I.T., followed by 24 hrs at 110EF I.T. Treatments 2, 3, and 4 included additional heating at 115EF I.T. for 1, 2, and 5 hrs, respectively. All heat treatments resulted in product that was negative (<1.9 log CFU/g detection limit) on all culture media and negative after enrichment on mEC selective medium. This study validates that a five-log reduction of E. coli O157:H7 can be achieved using the described protocol, thus meeting USDA/FSIS requirements.

Keywords: Kansas Agricultural Experiment Station contribution, no. 97-309-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 804, Cattlemen's Day, 1998, Beef, E. coli O157:H7, Food safety, Fermented beef, Sausage

How to Cite:

Karr, K., Kastner, C. L., Marsden, J. L. & Phebus, R. K., (1998) “Control of Escherichia coli O157:H7 in large-diameter, Lebanon-style bologna”, Kansas Agricultural Experiment Station Research Reports 1(1), 98-99. doi: https://doi.org/10.4148/2378-5977.1907