Publication Date

January 2011

Abstract

When raw meat is contaminated with enteropathogens, the growth state may appear in a mixture of phases. Survival for exponential and stationary phase cells differs, with stationary phase cells being generally more resistant. Our aim of this study was to investigate the survival of exponential and stationary phase Salmonella during freezing and to follow the survival/growth of these cells during subsequent sausage fermentation. Minced meat was inoculated with exponential and stationary phase Salmonella Thyphimurium, respectively, and frozen at -20ºC for up to 35 days. The meat was thawed overnight at 5ºC prior to sausage production.

Book Title

83rd International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

250-253

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-635

Share

COinS
 
Jan 1st, 12:00 AM

Growth and survival of exponential and stationary phase Salmonella during sausage fermentation

Maastricht, Netherlands

When raw meat is contaminated with enteropathogens, the growth state may appear in a mixture of phases. Survival for exponential and stationary phase cells differs, with stationary phase cells being generally more resistant. Our aim of this study was to investigate the survival of exponential and stationary phase Salmonella during freezing and to follow the survival/growth of these cells during subsequent sausage fermentation. Minced meat was inoculated with exponential and stationary phase Salmonella Thyphimurium, respectively, and frozen at -20ºC for up to 35 days. The meat was thawed overnight at 5ºC prior to sausage production.