Survival of Salmonella and Escherichia coli O157: H7 in chorizos

Carrie M. Hew, Maha N. Hajmeer, Thomas B Farver, James M. Glover, Dean O. Cliver

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Mexican-style raw meat sausages (chorizos) are not regulated in California when they are produced in small ethnic food markets. These sausages are sold uncooked, but their formulation imparts a color that may lead the consumer to assume that they are already cooked, and thus the chorizos may sometimes be eaten without proper cooking. If pathogens are present in such cases, illness may result. Survival of Salmonella and Escherichia coli O157:H7 in chorizos was evaluated under different storage conditions selected based on an initial survey of uninspected chorizos in California. Chorizos were formulated with five different initial water activity (aw) values (0.85, 0.90, 0.93, 0.95, and 0.97), stored under four conditions (refrigeration at 6 to 8°C, room temperature at 24 to 26°C, under a hood at 24 to 26°C with forced air circulation, and incubation at 30 to 31°C with convective air circulation), and sampled after 1, 2, 4, and 7 days. The initial pH was 4.8 and remained near 5.0 from day 1 of the sampling period. Two separate studies of packs inoculated with five-strain cocktails of Salmonella and of E. coli O157:H7 were performed twice for each initial aw. The three lowest aw values (0.85, 0.90, and 0.93) and the incubation and hood storage conditions were more effective (P ≤ 0.05) at reducing the target pathogen levels in chorizos than were the two highest aw values (0.95 and 0.97) and the refrigeration storage condition, regardless of storage time. These results provide a scientific basis for guidelines given to producers of uninspected chorizo and should reduce the probability of foodborne illness associated with these products.

Original languageEnglish (US)
Pages (from-to)2039-2046
Number of pages8
JournalJournal of Food Protection
Volume68
Issue number10
StatePublished - Oct 2005

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Refrigeration
Escherichia coli O157
storage conditions
Salmonella
Air
refrigeration
sausages
Foodborne Diseases
Cooking
chorizo
Meat
air
raw meat
Color
pathogens
traditional foods
Guidelines
foodborne illness
water activity
Food

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

Hew, C. M., Hajmeer, M. N., Farver, T. B., Glover, J. M., & Cliver, D. O. (2005). Survival of Salmonella and Escherichia coli O157: H7 in chorizos. Journal of Food Protection, 68(10), 2039-2046.

Survival of Salmonella and Escherichia coli O157 : H7 in chorizos. / Hew, Carrie M.; Hajmeer, Maha N.; Farver, Thomas B; Glover, James M.; Cliver, Dean O.

In: Journal of Food Protection, Vol. 68, No. 10, 10.2005, p. 2039-2046.

Research output: Contribution to journalArticle

Hew, CM, Hajmeer, MN, Farver, TB, Glover, JM & Cliver, DO 2005, 'Survival of Salmonella and Escherichia coli O157: H7 in chorizos', Journal of Food Protection, vol. 68, no. 10, pp. 2039-2046.
Hew CM, Hajmeer MN, Farver TB, Glover JM, Cliver DO. Survival of Salmonella and Escherichia coli O157: H7 in chorizos. Journal of Food Protection. 2005 Oct;68(10):2039-2046.
Hew, Carrie M. ; Hajmeer, Maha N. ; Farver, Thomas B ; Glover, James M. ; Cliver, Dean O. / Survival of Salmonella and Escherichia coli O157 : H7 in chorizos. In: Journal of Food Protection. 2005 ; Vol. 68, No. 10. pp. 2039-2046.
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