Event Title
Growth and survival of exponential and stationary phase Salmonella during sausage fermentation
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
Included in
Animal Diseases Commons, Animal Sciences Commons, Veterinary Microbiology and Immunobiology Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
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.
