Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.

@article{Graumann2008InhibitionOE,
  title={Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.},
  author={Gary H Graumann and Richard Holley},
  journal={Journal of food protection},
  year={2008},
  volume={71 3},
  pages={
          486-93
        }
}
Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders… CONTINUE READING
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