Escherichia coli 0157H7

E. coli 0157:H7 emerged as a food pathogen in 1982, and an outbreak was for the first time linked to dry-cured sausages in 1994. E. coli 0157:H7 is more acid tolerant than other E. coli. It survives better at refrigeration temperature than at abuse temperature, and it has a low infectious dose, that is, <50 organisms (37). As a result of the outbreak, the U.S. Food Safety and Inspection Service issued guidelines for sausage manufacturers to validate processes to ensure a 5D-log unit reduction in counts of E. coli 0157:H7 (38). In traditional processes for dry and semidry sausages, E. coli 0157:H7 is reduced by 1 to 2 log units, and investigations have shown that the recommended 5D-log unit reduction can only be obtained by introducing a heating step following the fermentation (39,40). In European-type sausage manufacturing, similar results have been obtained. Thus, depending on inoculum, E. coli 0157:H7 is reduced by 1 to 2 log units during normal processing (41). Subsequent storage results in further reduction, the reduction being more pronounced at ambient than at chill storage temperatures.

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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