Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.

@article{Faith1998ViabilityOE,
  title={Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.},
  author={Nancy G. Faith and N Parniere and T. K. Larson and Thomas Lorang and Charles W. Kaspar and John B. Luchansky},
  journal={Journal of food protection},
  year={1998},
  volume={61 4},
  pages={377-82}
}
The fate of Escherichia coli O157:H7 was monitored in salami during conditioning of batter, fermentation and drying of sticks, and storage of slices. The raw batter (75% pork: 25% beef, wt/wt, fat content about 20%) was inoculated with a pediococcal starter culture (about 10(8) CFU/g) and a five-strain cocktail of E. coli O157:H7 ( > or = 2 x 10(7) CFU/g) and stuffed into 104-mm diameter fibrous casings. After being refrigerated at 4 degrees C or being tempered at 13 degrees C, frozen at -20… CONTINUE READING

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