BEHAVIOR OF CAMPYLOBACTER-JEJUNI DURING THE MANUFACTURE AND STORAGE OF CHINESE-STYLE SAUSAGE

This study determined the survival characteristics of Campylobacter je juni during the manufacture and storage of Chinese-style sausage. Duri ng the manufacture of Chinese-style sausage, the sausage batter was cu red at 5-7 degrees C for 12 h. No marked change in the number of the i noculated C. jejuni was observed during the curing period. The number of C. jejuni in the sausage decreased rapidly when subjected to 50 deg rees C air-blast drying. After a 6 h drying period, no viable C. jejun i was detected. Stored at 5 degrees C, populations of C. jejuni (1.0 x 10(7) g(-1) est.) reduced to non-detectable level in non-vacuum-packe d sausage after 21-28 days, while 2.8-3.8 log(10) cfu g(-1) was detect ed in vacuum-packed sausage after 42 days of storage. On the other han d, no viable C. jejuni was detected in either vacuum-packed or non-vac uum-packed sausage after 7 days of storage at 25 degrees C. Refrigerat ed storage and vacuum packaging thus provide the conditions that slow down the death rate of C. jejuni in sausage.