Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage-Reference-Cited by-同舟云学术

Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage

Published:2023-05-11 Issue:10 Volume:12 Page:1954
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Luchansky John B.¹,Shane Laura E.¹,Osoria Manuela¹,Vinyard Bryan T.²^ORCID,Shoyer Bradley A.¹,Campano Stephen G.³,Porto-Fett Anna C. S.¹^ORCID

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA

2. U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA

3. Hawkins Inc., Roseville, MN 55113, USA

Abstract

Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p < 0.05) compared to 20 °C. In summary, the slices of the commercially produced beef soppressata selected for this study did not provide a favorable environment for either survival or outgrowth of surface-inoculated cells of L. monocytogenes, Salmonella spp., or STEC during storage.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/10/1954/pdf

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