Surviving ability of EHEC in raw sausages - .1 Spreadable raw sausage

At human infectious diseases by enterohaemorrhagic Escherichia coli (EHEC) occurring since 1982, among other foodstuffs also raw meat products ate of special importance from food hygienic aspeer. The effects of varging nitrit e concentrations and high-pressure treatments have been investigated on gro wth. (die off) behaviour of Escherichia coli 0157:H7 in spreadable raw saus ages. The die off rate of EI-IEC turned to be very low in only slightly dri ed spreadable raw sausages (a(w)-value 0.962). At normal production and rip ening conditions the viable count could be reduced by only one order of mag nitude in the first week of ripening - at a temperature of 23 degrees C. Du ring the following chilling the count did not decreased. noticeably. The di fferent amount of nitrite: adder had no effect on sausages without pressure treatment. By the high-pressure treatment (for 10 min. ar 500 MPa) of vacu um packaged spreadable row sausages on the 8th day of ripening the viable c ount of EHEC could be reduced depending on the nitrite concentration, by 3. 5 to 5 orders compared with the initial count. However, a pressure of 300 M Pa was not sufficient.