Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

dc.contributor.author	Dourou, D	en
dc.contributor.author	Porto-Fett, ACS	en
dc.contributor.author	Shoyer, B	en
dc.contributor.author	Call, JE	en
dc.contributor.author	Nychas, G-JE	en
dc.contributor.author	Illg, EK	en
dc.contributor.author	Luchansky, JB	en
dc.date.accessioned	2014-06-06T06:49:12Z
dc.date.available	2014-06-06T06:49:12Z
dc.date.issued	2009	en
dc.identifier.issn	01681605	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ijfoodmicro.2009.01.037	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4488
dc.subject	Escherichia coli O157:H7	en
dc.subject	Food safety	en
dc.subject	Listeria monocytogenes	en
dc.subject	Meats	en
dc.subject	Salmonella Typhimurium	en
dc.subject	Teewurst	en
dc.subject.other	Animals	en
dc.subject.other	Cattle	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Meat Products	en
dc.subject.other	Salmonella typhimurium	en
dc.subject.other	Swine	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Salmonella typhimurium	en
dc.title	Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ijfoodmicro.2009.01.037	en
heal.publicationDate	2009	en
heal.abstract	The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca. 5.0 log CFU/g) were used to separately inoculate teewurst that was subsequently stored at 1.5, 4, 10, and 21 °C. When inoculated into commercially-prepared batter just prior to stuffing, in general, the higher the storage temperature, the greater the lethality. Depending on the storage temperature, pathogen levels in the batter decreased by 2.3 to 3.4, ca. 3.8, and 2.2 to 3.6 log CFU/g for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, during storage for 30 days. When inoculated onto both the top and bottom faces of sliced commercially-prepared finished product, the results for all four temperatures showed a decrease of 0.9 to 1.4, 1.4 to 1.8, and 2.2 to 3.0 log CFU/g for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, over the course of 21 days. With the possible exceptions for salt and carbohydrate levels, chemical analyses of teewurst purchased from five commercial manufacturers revealed only subtle differences in proximate composition for this product type. Our data establish that teewurst does not provide a favourable environment for the survival of E. coli O157:H7, S. Typhimurium, or L. monocytogenes inoculated either into or onto the product. © 2009.	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.issue	3	en
dc.identifier.volume	130	en
dc.identifier.doi	10.1016/j.ijfoodmicro.2009.01.037	en
dc.identifier.spage	245	en
dc.identifier.epage	250	en