Download "Predicting E. coli inactivation in uncooked comminuted ...

Inactivation of E. coli in UCFMTable of ContentsTerms of Reference...........................................................................................4Summary and Recommendations....................................................................5Acknowledgments.............................................................................................71. Introduction...............................................................................................82. Pathogenic Escherichia coli and UCFM..................................................92.1 Background ......................................................................................92.2 Regulatory Responses .....................................................................93. Uncooked Fermented Meat Processes .................................................103.1 History ............................................................................................103.2 Making UCFM ................................................................................104. Non-thermal inactivation of Escherichia coli .......................................184.1. Introduction ....................................................................................184.2 Ecophysiology of Escherichia coli ..................................................184.3 Non-thermal inactivation kinetics in laboratory broth systems........194.4 Kinetics of Inactivation during UCFM Production ...........................225. Modelling of Inactivation Data ...............................................................315.1 Temperature...................................................................................315.2 pH...................................................................................................365.3 Water activity..................................................................................365.4 Other - Role of Oxygen ..................................................................375.5 Conclusions from available studies ................................................376. Model Systems: Relevance to Studies in Commercial UCFMProcesses ........................................................................................................396.1 Comparison of model broth systems and UCFM............................396.2 Presence of Fat..............................................................................406.3 Inoculum Preparation and Prior History..........................................416.4 Other Variables ..............................................................................436.5 Conclusions....................................................................................437. Conclusions and Recommendations....................................................447.1 Introduction ....................................................................................447.2 Gaps in current knowledge.............................................................447.3 Recommendations to Acquire Data................................................457.4 Other Recommendations ...............................................................47References.......................................................................................................49Page 2 of 59