Pathogen reductions associated with traditional processing of landjäger

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• 作者：Minerva Rivera-Reyes^a ; Jonathan A. Campbell^b ; Catherine N. Cutter^a ; ^cnc3@psu.edu
• 关键词：Fermented sausage ; Escherichia coli O157 ; H7 ; Salmonella spp. ; Listeria monocytogenes ; Landj&auml ; ger
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：768-774
• 全文大小：717 K
• 卷排序：73

文摘

Landjäger, a dry fermented sausage, was evaluated for safety via a challenge study. Beef and pork trim was experimentally inoculated with foodborne pathogens. Multiple hurdles achieved >5 log reduction in pathogens in the final product. This study demonstrates that processing of landjäger can result in a safe product.