EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY-CURED MEAT PRODUCT
Article first published online: 1 FEB 2008
© 2007, The Authors
Journal of Food Safety
Volume 28, Issue 1, pages 47–58, February 2008
How to Cite
AKSU, M. İ., KAYA, M. and OZ, F. (2008), EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY-CURED MEAT PRODUCT. Journal of Food Safety, 28: 47–58. doi: 10.1111/j.1745-4565.2007.00094.x
- Issue published online: 1 FEB 2008
- Article first published online: 1 FEB 2008
- Accepted for Publication June 4, 2007
Pastırma 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 pastırma manufacturing. After being contaminated with E. coli O157:H7 (105 cfu/g), meats for pastırma 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 pastırma production was loss of water in the drying process.
Escherichia coli O157:H7 is the most dangerous food pathogen in pastırma and similar dry-cured meat products if it contaminates the carcass and muscles from the slaughterhouse. It has been found that the use of protective culture and the procedure of pastırma are effective for inhibiting E. coli O157:H7 during pastırma manufacturing. Results of this study can be applied to inhibit E. coli O157:H7 in pastırma.