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John B Luchansky - One of the best experts on this subject based on the ideXlab platform.

  • Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage.
    Food and Waterborne Parasitology, 2019
    Co-Authors: J. Fredericks, John B Luchansky, D.s. Hawkins-cooper, Dolores E. Hill, A. Porto-fett, H.r. Gamble, V.m. Fournet, Joseph F. Urban, R. Holley, Jitender P. Dubey
    Abstract:

    Abstract The production of safe and healthy food products represents one of the main objectives of the food industry. The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losses to producers of these products. However, contaminated meat products continue to initiate serious and large-scale outbreaks of disease in consumers. In addition to outbreaks of diseases caused by bacteria and viruses, parasitic organisms, such as Toxoplasma gondii, are responsible for foodborne infections worldwide, and in the case of T. gondii, is considered the 2nd leading cause of death from foodborne illness in the U.S. Transmission of Toxoplasma gondii has historically been linked to the consumption of raw or undercooked meat products, including pork. Specific concerns with respect to pork products are ready-to-eat (RTE) pork meals. These are pork or products containing pork that are prepared by curing or drying, and are not intended to be cooked before being consumed. Previous studies have demonstrated that T. gondii is inactivated during dry cured sausage preparation, apparently in the batter during fermentation. In this study, we have analyzed timing of inactivation of T. gondii in freshly prepared Pepperoni batter to confirm our previous findings, to determine how quickly inactivation occurs during fermentation, and to confirm what parameters of the sausage preparation are involved in inactivation of the parasite. Results from the current and previous study indicate that rapid inactivation of T. gondii bradyzoites occurs in low salt batter for dry cured sausage within 4 h of initiation of fermentation.

  • survival of escherichia coli o157 h7 in full and reduced fat Pepperoni after manufacture of sticks storage of slices at 4 c or 21 c under air and vacuum and baking of slices on frozen pizza at 135 191 and 246 c
    Journal of Food Protection, 1998
    Co-Authors: Nancy G Faith, Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Charles W Kaspar, Timothy D Lorang, John B Luchansky
    Abstract:

    Pepperoni batter was prepared with fat contents of about 15, 20, and 32% (wt/wt) and inoculated with a pediococcal starter culture and ≥2.0 X 10 7 CFU/g of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 96°F (ca. 36°C) and 85% relative humidity (RH) to pH 4.8 and then dried at 55°F (ca. 13°c) and 65% RH to a moisture/protein ratio of ≤1.6:1. For storage, slices were packaged under air or vacuum and stored at 39°F (ca. 4°C) and 70°F (ca. 21°C). For baking, frozen slices were placed on retail frozen cheese pizzas that were subsequently baked at 275°F (ca. 135°C), 375°F (ca. 191°C), or 475°F (ca. 246°C) for 0 to 20 min. Appreciable differences related to fat levels were observed after drying; pathogen numbers decreased by 1.04, 1.31 and 1.62 log 10 units in sticks prepared from batter at initial fat levels of 15, 20, and 32%, respectively. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers, with similar viability observed among the three fat levels tested. At 70°F (ca. 21°C), compared to original levels, pathogen numbers decreased by ≥5.56 and ≥4.53 log,0 units within 14 days in slices stored under air and vacuum, respectively, whereas at 39°F (ca. 4°C) numbers decreased by ≤2.43 log 10 CFU/g after 60 days of storage under either atmosphere. Baking, as expected, resulted in greater reductions in pathogen numbers as the temperature and/or time of baking increased. However, it was still possible to recover the pathogen by enrichment after baking frozen slices on frozen pizza at 475°F (ca. 246°C) for 10 min or at 375°F (ca. 191°C) for 15 min. The calculated D values for all three temperatures tested increased as the fat content of the batter increased from 15 to 20 to 32%. The present study confirmed that fermentation and drying were sufficient to reduce levels of E. coli O157:H7 in Pepperoni sticks by 5.5-log 10 -unit total reduction of the pathogen. Baking slices on frozen pizza for at least 15 min at 475°F (ca. 246°C) or 20 min at 375°F (ca. 191°C) was necessary to reduce pathogen numbers to below detection by both direct plating and enrichment.

  • behavior of salmonella typhimurium dt104 during the manufacture and storage of Pepperoni
    International Journal of Food Microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    Abstract Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4×10 7 per gram batter) of Salmonella typhimurium DT104. After fermentation at 36°C and 92% relative humidity (RH) to ≤pH 4.8, counts of the pathogen decreased by about 1.3 log 10 units. An additional 1.6 log 10 unit decrease was observed following drying at 13°C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21°C, counts of the pathogen were about 4.6 and 6.6 log 10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log 10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • Behavior of Salmonella typhimurium DT104 during the manufacture and storage of Pepperoni.
    International journal of food microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    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 was observed following drying at 13 degrees C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21 degrees C, counts of the pathogen were about 4.6 and 6.6 log10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • viability of escherichia coli o157 h7 in Pepperoni during the manufacture of sticks and the subsequent storage of slices at 21 4 and 20 c under air vacuum and co2
    International Journal of Food Microbiology, 1997
    Co-Authors: Nancy G Faith, Timothy D Lorang, Nelly Parniere, Trina Larson, John B Luchansky
    Abstract:

    Abstract A raw, Pepperoni batter (75% pork:25% beef with a fat content of about 32%) was inoculated with a pediococcal starter culture (about 108 cfu g ) and a five-strain cocktail of Escherichia coli O157:H7 (≥ 2 × 107 cfu g ), mixed with non-meat ingredients, and then hand-stuffed into 55 mm fibrous casings to form sticks. The numbers of the pathogen were determined before stuffing, after fermentation, after drying/slicing, and after periods of storage. For storage, slices were packaged under air, vacuum or CO2 and stored at − 20, 4 and 21 °C. Sticks were fermented at 36 °C and 85% relative humidity (RH) to ≤ pH 4.8 and then dried at 13 °C and 65% RH to a moisture protein ratio ( M Pr ) of ≤ 1.6:1. Fermentation and drying resulted in the numbers of the pathogen decreasing by about 2 log10 units. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers. The greatest reductions in numbers were observed during storage at 21 °C, when numbers decreased to about 2 and 3.8 log10 cfu g within 14 days in product stored under air and vacuum, respectively, and a 5 log10 reduction was observed for both atmospheres within 28 days. Regardless of the storage atmosphere, numbers did not decrease below 3.6 or 3.7 log10 cfu g after 90 days of storage at −20 or 4 °C, respectively. These data confirm that fermentation and drying are sufficient to eliminate only about 2 log10 cfu g of E. coli O157:H7 from fermented sausage, and that additional strategies, such as storage for at least 2 weeks at ambient temperature in air, are required to achieve a 5 to 6 log10 reduction in the numbers of the pathogen in sliced Pepperoni.

Nancy G Faith - One of the best experts on this subject based on the ideXlab platform.

  • validation of Pepperoni process for control of shiga toxin producing escherichia coli
    Journal of Food Protection, 2012
    Co-Authors: Kathleen A. Glass, Nancy G Faith, Charles W Kaspar, Jeffrey J Sindelar, Andrew L Milkowski, Brian M Lotz, Jihun Kang, Elena Enache, Ai Kataoka, Craig Henry
    Abstract:

    : The objective of this study was to compare the survival of non-O157 Shiga toxin-producing Escherichia coli (STEC) with E. coli O157:H7 during Pepperoni production. Pepperoni batter was inoculated with 7 log CFU/g of a seven-strain STEC mixture, including strains of serotypes O26, O45, O103, O111, O121, O145, and O157. Sausages were fermented to pH ≤4.8, heated at 53.3°C for 1 h, and dried for up to 20 days. STEC strains were enumerated at designated intervals on sorbitol MacConkey (SMAC) and Rainbow (RA) agars; enrichments were completed in modified EC (mEC) broth and nonselective tryptic soy broth (TSB). When plated on SMAC, total E. coli populations decreased 2.6 to 3.5 log after the 1-h heating step at 53.3°C, and a 4.9- to 5-log reduction was observed after 7 days of drying. RA was more sensitive in recovering survivors; log reductions on it were 1.9 to 2.6, 3.8 to 4.2, and 4.6 to 5.3 at the end of cook, and at day 7 and day 14 of drying, respectively. When numbers were less than the limit of detection by direct plating on days 14 and 20 of drying (representing a 5-log kill), no more than one of three samples in each experiment was positive by enrichment with mEC broth; however, STEC strains were recovered in TSB enrichment. Freezing the 7-day dried sausage for 2 to 3 weeks generated an additional 1- to 1.5-log kill. Confirmation by PCR revealed that O103 and O157 had the greatest survival during Pepperoni productions, but all serotypes except O111 and O121 were occasionally recovered during drying. This study suggests that non-O157 STEC s trains have comparable or less ability than E. coli O157 to survive the processing steps involved in the manufacture of Pepperoni. Processes suitable for control of E. coli O157 will similarly inactivate the other STEC strains tested in this study.

  • survival of escherichia coli o157 h7 in full and reduced fat Pepperoni after manufacture of sticks storage of slices at 4 c or 21 c under air and vacuum and baking of slices on frozen pizza at 135 191 and 246 c
    Journal of Food Protection, 1998
    Co-Authors: Nancy G Faith, Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Charles W Kaspar, Timothy D Lorang, John B Luchansky
    Abstract:

    Pepperoni batter was prepared with fat contents of about 15, 20, and 32% (wt/wt) and inoculated with a pediococcal starter culture and ≥2.0 X 10 7 CFU/g of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 96°F (ca. 36°C) and 85% relative humidity (RH) to pH 4.8 and then dried at 55°F (ca. 13°c) and 65% RH to a moisture/protein ratio of ≤1.6:1. For storage, slices were packaged under air or vacuum and stored at 39°F (ca. 4°C) and 70°F (ca. 21°C). For baking, frozen slices were placed on retail frozen cheese pizzas that were subsequently baked at 275°F (ca. 135°C), 375°F (ca. 191°C), or 475°F (ca. 246°C) for 0 to 20 min. Appreciable differences related to fat levels were observed after drying; pathogen numbers decreased by 1.04, 1.31 and 1.62 log 10 units in sticks prepared from batter at initial fat levels of 15, 20, and 32%, respectively. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers, with similar viability observed among the three fat levels tested. At 70°F (ca. 21°C), compared to original levels, pathogen numbers decreased by ≥5.56 and ≥4.53 log,0 units within 14 days in slices stored under air and vacuum, respectively, whereas at 39°F (ca. 4°C) numbers decreased by ≤2.43 log 10 CFU/g after 60 days of storage under either atmosphere. Baking, as expected, resulted in greater reductions in pathogen numbers as the temperature and/or time of baking increased. However, it was still possible to recover the pathogen by enrichment after baking frozen slices on frozen pizza at 475°F (ca. 246°C) for 10 min or at 375°F (ca. 191°C) for 15 min. The calculated D values for all three temperatures tested increased as the fat content of the batter increased from 15 to 20 to 32%. The present study confirmed that fermentation and drying were sufficient to reduce levels of E. coli O157:H7 in Pepperoni sticks by 5.5-log 10 -unit total reduction of the pathogen. Baking slices on frozen pizza for at least 15 min at 475°F (ca. 246°C) or 20 min at 375°F (ca. 191°C) was necessary to reduce pathogen numbers to below detection by both direct plating and enrichment.

  • behavior of salmonella typhimurium dt104 during the manufacture and storage of Pepperoni
    International Journal of Food Microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    Abstract Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4×10 7 per gram batter) of Salmonella typhimurium DT104. After fermentation at 36°C and 92% relative humidity (RH) to ≤pH 4.8, counts of the pathogen decreased by about 1.3 log 10 units. An additional 1.6 log 10 unit decrease was observed following drying at 13°C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21°C, counts of the pathogen were about 4.6 and 6.6 log 10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log 10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • Behavior of Salmonella typhimurium DT104 during the manufacture and storage of Pepperoni.
    International journal of food microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    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 was observed following drying at 13 degrees C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21 degrees C, counts of the pathogen were about 4.6 and 6.6 log10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • viability of escherichia coli o157 h7 in Pepperoni during the manufacture of sticks and the subsequent storage of slices at 21 4 and 20 c under air vacuum and co2
    International Journal of Food Microbiology, 1997
    Co-Authors: Nancy G Faith, Timothy D Lorang, Nelly Parniere, Trina Larson, John B Luchansky
    Abstract:

    Abstract A raw, Pepperoni batter (75% pork:25% beef with a fat content of about 32%) was inoculated with a pediococcal starter culture (about 108 cfu g ) and a five-strain cocktail of Escherichia coli O157:H7 (≥ 2 × 107 cfu g ), mixed with non-meat ingredients, and then hand-stuffed into 55 mm fibrous casings to form sticks. The numbers of the pathogen were determined before stuffing, after fermentation, after drying/slicing, and after periods of storage. For storage, slices were packaged under air, vacuum or CO2 and stored at − 20, 4 and 21 °C. Sticks were fermented at 36 °C and 85% relative humidity (RH) to ≤ pH 4.8 and then dried at 13 °C and 65% RH to a moisture protein ratio ( M Pr ) of ≤ 1.6:1. Fermentation and drying resulted in the numbers of the pathogen decreasing by about 2 log10 units. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers. The greatest reductions in numbers were observed during storage at 21 °C, when numbers decreased to about 2 and 3.8 log10 cfu g within 14 days in product stored under air and vacuum, respectively, and a 5 log10 reduction was observed for both atmospheres within 28 days. Regardless of the storage atmosphere, numbers did not decrease below 3.6 or 3.7 log10 cfu g after 90 days of storage at −20 or 4 °C, respectively. These data confirm that fermentation and drying are sufficient to eliminate only about 2 log10 cfu g of E. coli O157:H7 from fermented sausage, and that additional strategies, such as storage for at least 2 weeks at ambient temperature in air, are required to achieve a 5 to 6 log10 reduction in the numbers of the pathogen in sliced Pepperoni.

Anne M Ihnot - One of the best experts on this subject based on the ideXlab platform.

  • survival of escherichia coli o157 h7 in full and reduced fat Pepperoni after manufacture of sticks storage of slices at 4 c or 21 c under air and vacuum and baking of slices on frozen pizza at 135 191 and 246 c
    Journal of Food Protection, 1998
    Co-Authors: Nancy G Faith, Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Charles W Kaspar, Timothy D Lorang, John B Luchansky
    Abstract:

    Pepperoni batter was prepared with fat contents of about 15, 20, and 32% (wt/wt) and inoculated with a pediococcal starter culture and ≥2.0 X 10 7 CFU/g of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 96°F (ca. 36°C) and 85% relative humidity (RH) to pH 4.8 and then dried at 55°F (ca. 13°c) and 65% RH to a moisture/protein ratio of ≤1.6:1. For storage, slices were packaged under air or vacuum and stored at 39°F (ca. 4°C) and 70°F (ca. 21°C). For baking, frozen slices were placed on retail frozen cheese pizzas that were subsequently baked at 275°F (ca. 135°C), 375°F (ca. 191°C), or 475°F (ca. 246°C) for 0 to 20 min. Appreciable differences related to fat levels were observed after drying; pathogen numbers decreased by 1.04, 1.31 and 1.62 log 10 units in sticks prepared from batter at initial fat levels of 15, 20, and 32%, respectively. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers, with similar viability observed among the three fat levels tested. At 70°F (ca. 21°C), compared to original levels, pathogen numbers decreased by ≥5.56 and ≥4.53 log,0 units within 14 days in slices stored under air and vacuum, respectively, whereas at 39°F (ca. 4°C) numbers decreased by ≤2.43 log 10 CFU/g after 60 days of storage under either atmosphere. Baking, as expected, resulted in greater reductions in pathogen numbers as the temperature and/or time of baking increased. However, it was still possible to recover the pathogen by enrichment after baking frozen slices on frozen pizza at 475°F (ca. 246°C) for 10 min or at 375°F (ca. 191°C) for 15 min. The calculated D values for all three temperatures tested increased as the fat content of the batter increased from 15 to 20 to 32%. The present study confirmed that fermentation and drying were sufficient to reduce levels of E. coli O157:H7 in Pepperoni sticks by 5.5-log 10 -unit total reduction of the pathogen. Baking slices on frozen pizza for at least 15 min at 475°F (ca. 246°C) or 20 min at 375°F (ca. 191°C) was necessary to reduce pathogen numbers to below detection by both direct plating and enrichment.

  • behavior of salmonella typhimurium dt104 during the manufacture and storage of Pepperoni
    International Journal of Food Microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    Abstract Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4×10 7 per gram batter) of Salmonella typhimurium DT104. After fermentation at 36°C and 92% relative humidity (RH) to ≤pH 4.8, counts of the pathogen decreased by about 1.3 log 10 units. An additional 1.6 log 10 unit decrease was observed following drying at 13°C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21°C, counts of the pathogen were about 4.6 and 6.6 log 10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log 10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • Behavior of Salmonella typhimurium DT104 during the manufacture and storage of Pepperoni.
    International journal of food microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    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 was observed following drying at 13 degrees C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21 degrees C, counts of the pathogen were about 4.6 and 6.6 log10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

Myung-woo Byun - One of the best experts on this subject based on the ideXlab platform.

  • effects of gamma irradiation on the biogenic amines in Pepperoni with different packaging conditions
    Food Chemistry, 2005
    Co-Authors: Hyun Jin Park, Il Jun Kang, Myung-woo Byun
    Abstract:

    Abstract Combined effects of gamma irradiation and packaging on biogenic amine (BA) formation in Pepperoni sausage were investigated during storage. Pepperoni (fermented sausage) was made and packaged with air, vacuum and CO 2 /N 2 (25%/75%) gas and then gamma-irradiated at 0, 5, 10 and 20 kGy. The pH was decreased after storage and non-irradiated samples showed a lower pH than irradiated. Lactic acid bacteria (LAB) were not detected after 5 kGy of gamma irradiation, while the LAB in the non-irradiated samples were 4–5 log counts during storage. A total of six different BAs, putrescine, cadaverine, β-phenylethylamine, spermidine, spermine and tyramine, were found in the Pepperoni sausage. Detected BAs were statistically low under the irradiation or packaging conditions, except for cadaverine and β-phenylethylamine. Gamma irradiation was effective in reducing putrescine, spermidine, spermine and tyramine. Irradiation effects were not observed on the β-phenylethylamine level, while the CO 2 /N 2 packaging caused increasing of the level. Most BAs detected were reduced by gamma irradiation of the Pepperoni sausage during storage. However, CO 2 /N 2 packaging was an improper condition for BA reduction in the Pepperoni sausage.

  • determination of volatile n nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer
    Journal of Chromatography A, 2004
    Co-Authors: Myung-woo Byun, Hong-sun Yook
    Abstract:

    Abstract Volatile N -nitrosodimethylamine (NDMA) and N -nitrosopyrrolidine (NPYR) in irradiated Pepperoni and salami sausages were determined using a gas chromatography coupled to a thermal energy analyzer (GC–TEA). These fermented sausages with aerobic or vacuum packaging were irradiated at 0, 5, 10, and 20 kGy, and then stored for 4 weeks at 4 °C. Both NDMA and NPYR in the fermented sausage were significantly reduced by irradiation. The vacuum packaging showed significantly lower ( P N -nitrosamine levels than that of the aerobic ones. After storage, the contents of NDMA and NPYR in the irradiated sausage were lower than those of the non-irradiated control. Results indicated that a high dose of irradiation (>10 kGy) was needed to reduce the carcinogenic N -nitrosamines in the fermented sausage during storage and the GC–TEA analysis was effective in determining the N -nitrosamines in irradiated meats even at low trace levels.

  • Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.
    Journal of chromatography. A, 2004
    Co-Authors: Myung-woo Byun, Hong-sun Yook
    Abstract:

    Volatile N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) in irradiated Pepperoni and salami sausages were determined using a gas chromatography coupled to a thermal energy analyzer (GC-TEA). These fermented sausages with aerobic or vacuum packaging were irradiated at 0, 5, 10, and 20 kGy, and then stored for 4 weeks at 4 degrees C. Both NDMA and NPYR in the fermented sausage were significantly reduced by irradiation. The vacuum packaging showed significantly lower (P < 0.05) N-nitrosamine levels than that of the aerobic ones. After storage, the contents of NDMA and NPYR in the irradiated sausage were lower than those of the non-irradiated control. Results indicated that a high dose of irradiation (>10 kGy) was needed to reduce the carcinogenic N-nitrosamines in the fermented sausage during storage and the GC-TEA analysis was effective in determining the N-nitrosamines in irradiated meats even at low trace levels.

Rachel K Wierzba - One of the best experts on this subject based on the ideXlab platform.

  • survival of escherichia coli o157 h7 in full and reduced fat Pepperoni after manufacture of sticks storage of slices at 4 c or 21 c under air and vacuum and baking of slices on frozen pizza at 135 191 and 246 c
    Journal of Food Protection, 1998
    Co-Authors: Nancy G Faith, Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Charles W Kaspar, Timothy D Lorang, John B Luchansky
    Abstract:

    Pepperoni batter was prepared with fat contents of about 15, 20, and 32% (wt/wt) and inoculated with a pediococcal starter culture and ≥2.0 X 10 7 CFU/g of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 96°F (ca. 36°C) and 85% relative humidity (RH) to pH 4.8 and then dried at 55°F (ca. 13°c) and 65% RH to a moisture/protein ratio of ≤1.6:1. For storage, slices were packaged under air or vacuum and stored at 39°F (ca. 4°C) and 70°F (ca. 21°C). For baking, frozen slices were placed on retail frozen cheese pizzas that were subsequently baked at 275°F (ca. 135°C), 375°F (ca. 191°C), or 475°F (ca. 246°C) for 0 to 20 min. Appreciable differences related to fat levels were observed after drying; pathogen numbers decreased by 1.04, 1.31 and 1.62 log 10 units in sticks prepared from batter at initial fat levels of 15, 20, and 32%, respectively. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers, with similar viability observed among the three fat levels tested. At 70°F (ca. 21°C), compared to original levels, pathogen numbers decreased by ≥5.56 and ≥4.53 log,0 units within 14 days in slices stored under air and vacuum, respectively, whereas at 39°F (ca. 4°C) numbers decreased by ≤2.43 log 10 CFU/g after 60 days of storage under either atmosphere. Baking, as expected, resulted in greater reductions in pathogen numbers as the temperature and/or time of baking increased. However, it was still possible to recover the pathogen by enrichment after baking frozen slices on frozen pizza at 475°F (ca. 246°C) for 10 min or at 375°F (ca. 191°C) for 15 min. The calculated D values for all three temperatures tested increased as the fat content of the batter increased from 15 to 20 to 32%. The present study confirmed that fermentation and drying were sufficient to reduce levels of E. coli O157:H7 in Pepperoni sticks by 5.5-log 10 -unit total reduction of the pathogen. Baking slices on frozen pizza for at least 15 min at 475°F (ca. 246°C) or 20 min at 375°F (ca. 191°C) was necessary to reduce pathogen numbers to below detection by both direct plating and enrichment.

  • behavior of salmonella typhimurium dt104 during the manufacture and storage of Pepperoni
    International Journal of Food Microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    Abstract Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4×10 7 per gram batter) of Salmonella typhimurium DT104. After fermentation at 36°C and 92% relative humidity (RH) to ≤pH 4.8, counts of the pathogen decreased by about 1.3 log 10 units. An additional 1.6 log 10 unit decrease was observed following drying at 13°C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21°C, counts of the pathogen were about 4.6 and 6.6 log 10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log 10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

  • Behavior of Salmonella typhimurium DT104 during the manufacture and storage of Pepperoni.
    International journal of food microbiology, 1998
    Co-Authors: Anne M Ihnot, Ann M Roering, Rachel K Wierzba, Nancy G Faith, John B Luchansky
    Abstract:

    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 was observed following drying at 13 degrees C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of Pepperoni sticks for 56 days under vacuum at 4 or 21 degrees C, counts of the pathogen were about 4.6 and 6.6 log10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log10 reduction in numbers of S typhimurium DT104 in Pepperoni sticks and that storage of Pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.