Survival of Escherichia coli 0157 : H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C

Escherichia coli O157:H7, Salmonella Typhimurium. or Listeria monocytogenes was spread onto the surface of Lebanon bologna luncheon slices using steri le glass rods. The inoculated slices were stacked and vacuum packaged. The packages were stored at 3.6 or 13 degreesC. The foodborne pathogens, E. col i O157:H7, Salmonella Typhimurium. or L. monocytogenes were reduced in Leba non bologna during storage at 3.6 or 13 degreesC. The higher storage temper ature (13.0 degreesC) resulted in significantly faster destruction of E. co li O157:H7 and L. monocytogenes, compared to storage at refrigeration tempe rature (3.6 degreesC) (P < 0.005). E. coli O157:H7 was the most resistant t o destruction among the three foodborne pathogens. A linear destruction of E. coli O157:H7 occurred only after an initial lag period. Storage temperat ure did not have a significant effect on the rate of destruction of Salmone lla Typhimurium. Foodborne pathogens inoculated prior to fermentation did n ot show any enhanced survival compared to control cells (inoculated after f ermentation) during storage of the Lebanon bologna at 3.6 degreesC.