Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni.

@article{Ihnot1998BehaviorOS,
  title={Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni.},
  author={A M Ihnot and A M Roering and Rachel K. Wierzba and Nancy G. Faith and John B. Luchansky},
  journal={International journal of food microbiology},
  year={1998},
  volume={40 1-2},
  pages={117-21}
}
Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4 x 10(7) per gram batter) of Salmonella typhimurium DT104. After fermentation at 36 degrees C and 92% relative humidity (RH) to < or = pH 4.8, counts of the pathogen decreased by about 1.3 log10 units. An additional 1.6 log10 unit decrease… CONTINUE READING