Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing cells in a non-dried, pepperoni-type sausage.

Coarse ground meat was mixed with non-meat ingredients and starter culture () and then inoculated with an 8-strain cocktail of Shiga toxin-producing (ca. 7.0 log CFU/g).

Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization) requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S.

Control of Listeria monocytogenes in the food-processing environment.

The purpose of this paper is to provide guidance to food processors in controlling Listeria monocytogenes in food-processing environments. Of particular concern are outbreaks of a few to several hundred scattered cases involving an unusually virulent strain that has become established in the food-processing environment and contaminates multiple lots of food over days or months of production. The risk is highest when growth occurs in a food before it is eaten by a susceptible population.

Absence of high-level vancomycin resistance in enterococci isolated from meat-processing facilities.

Enterococci isolated from packaging areas of meat-processing facilities that produce ready-to-eat meat products were examined for high-level vancomycin resistance. A total of 406 enterococci isolates from the plants' packaging areas were examined for vancomycin resistance. High-level vancomycin resistance was not demonstrated in any enterococci isolated from 12 meat-processing plants.

Psychrotrophic clostridia causing spoilage in cooked meat and poultry products.

Certain types of commercially produced noncured turkey breast and roast beef are precooked in situ, stored at 4 degrees C or below, and typically given use by dates of greater than 50 days. While of rare, sporadic occurrence, an unpleasant spoilage characterized by strong H2S odor and gas production has been observed in these products. This spoilage is due to the growth of psychrotrophic anaerobic sporeformers.