GMA recently published a collaborative study with the University of Wisconsin entitled “Validation of Pepperoni Process for Control of Shiga-Toxin Producing Escherichia coli”, in the Journal of Food Protection.
The study was designed to compare the survival rate of non-O157 Shiga Toxin-Producing E. coli (STEC) strains with that of E. coli O157:H7 during the manufacture of pepperoni, following processing conditions from previous validated studies.
Data from the experiments confirmed previous studies that demonstrated a 5-log kill of E. coli O157:H7, as well as six other STEC serotypes, when the product reaches a MPR of ≤1.6:1and isolates are recovered using SMAC and mEC broth enrichments. These data suggest that current treatments used to eliminate E. coli O157 in fermented dried sausages should be sufficient to kill other non-O157 STEC strains prior to the time at which the sausage will be released for sale.
Glass K. A., C. W. Kaspar, J. J. Sindelar, A. Milkowski, B. M. Lotz, J. Kang, N. G. Faith, E. Enache, A. Kataoka, and C. Henry. 2012. Validation of Pepperoni Process for Control of Shiga-Toxin Producing Escherichia coli. J. Food Prot.75:838-846.
This publication was partially funded by GMA’s Science and Education Foundation (SEF), a charitable foundation that provides significant and meaningful scientific and educational contributions to the food and consumer products industry.