Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product

Aksu M. İ., Kaya M., Öz F.

JOURNAL OF FOOD SAFETY, vol.28, no.1, pp.47-58, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1111/j.1745-4565.2007.00094.x
  • Journal Name: JOURNAL OF FOOD SAFETY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.47-58
  • Eskisehir Osmangazi University Affiliated: No

Abstract

Pastirma was produced from beef meat contaminated with Escherichia coli O157:H7 to investigate the effects of protective cultures on the behavior of E. coli O157:H7 in pastirma manufacturing. After being contaminated with E. coli O157:H7 (10(5) cfu/g), meats for pastirma were divided into two groups. The control group was untreated meat, and the treatment group was meat in which protective cultures (Lactobacillus sakei + Staphylococcus xylosus) were added. E. coli O157:H7 was decreased during processing and showed approximately a 3 log cycle reduction at the end of the production. At the end of the second drying step, there was a difference in E. coli O157:H7 levels between the cultured and control groups. There was no such difference after the other manufacturing steps. As a result, it was concluded that the most important factor effecting reduction of E. coli O157:H7 in pastirma production was loss of water in the drying process.