SURVIVAL OF BIOLUMINESCENT ESCHERICHIA-COLI O157-H7 IN A MODEL SYSTEMREPRESENTING FERMENTED SAUSAGE PRODUCTION

The combined effect of starter culture (10(7) CFU of lactic acid bacte ria per mi), dextrose (0.8%), sodium chloride (2%), nitrite (200 ppm), and temperature (37 and 22 degrees C) on survival of bioluminescent E scherichia coli O157:H7 (10(0) to 10(5) CFU/ml) in brain heart infusio n (BHI) broth was determined. Two model systems representing fermented sausage production were evaluated. The first was the ''American style '' employing high-temperature (37 degrees C) and short-time (1-day) fe rmentation. The second was the ''European style'' in which 22 degrees C was used for 3 days. After fermentation, the samples were stored at 10 degrees C and the survival of E. coli O157:H7 was monitored over an extended period of time. In the ''American style'' model, E. coli O15 7:H7 survived a more than 34-day period-in BHI containing starter cult ure and dextrose, while it survived for a more than 51-day period in B HI containing starter culture, dextrose, sodium chloride, and nitrite. In the ''European style'' model, the survival time of E. coli O157:H7 during fermentation was longer in BHI containing starter culture and dextrose than in BHI containing starter culture, dextrose, sodium chlo ride, and nitrite. E. coli O157:H7 did not survive past 9 days in BHI containing starter culture and dextrose. Similarly, in BHI containing starter culture, dextrose, sodium chloride, and nitrite the lower E. c oli 0157:H7 inoculations (10(0) to 10(4) CFU/ml) did not survive past 9 days; however, at higher inoculum levels (greater than or equal to 1 0(5) CFU/ml) the organism survived more than 30 days. In conclusion, t he lower temperature and longer fermentation time (''European style'') is better for elimination of E. coli 0157:H7 from a model system repr esenting a fermented sausage production than fermentation at high temp erature and short time (''American style'').