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Inactivation of E. <strong>coli</strong> <strong>in</strong> UCFM 32 .Shadbolt - 0.7Shadbolt -0.83Shadbolt -.90Clavero and Beuchhat @2Faith et al#1 (US pepperoni)Faith et al.#2 (US pepperoni)Faith et al #3 (US pepperoni)Grau #6 (fermentation <strong><strong>in</strong>activation</strong> only)Grau #9 (salami)7654Range of temperatures permitt<strong>in</strong>ggrowth of E. <strong>coli</strong>Figure 9a.Grau #3 (broth pH4.5 [36mM lactic],; aw 0.90)- phase 3 2Grau #4 (broth pH4.5 [36mM lactic],; aw 0.90) - Phase 3Grau #1 - broth, pH 4.0 (84 mM lactic acid) 2Vanderl<strong>in</strong>de (fermentation only)Clavero and Beuchhat #1Grau #10 (salami)Glass et al. (1992) (salami)Grau #14 (salami)Grau #16 (salami)Grau #15 (salami)Grau #5 (m<strong>in</strong>ced beef, pH 4.5, aw; 0.9)Grau #13 (salami)Grau #12 (salami)Grau #11 (salami)Grau #8 (salami)McKellar and Knight (1999) pH 2/acetic pH4Shabdbolt (<strong>in</strong> prepn.)- broth, pH7 or 3.5; aw. 0.9Brown (broth @pH 3.5, HCl)Brown (broth @ pH 3, HCl)Brown (broth @ pH 2.5, HCl)Vanderl<strong>in</strong>de (1999) Salami Maturationln Rate (-logCFU/hr)Thermal <strong><strong>in</strong>activation</strong> <strong>in</strong> raw meats, not acidified10-1-2-3-4-5-6-7-8-90.00280.00290.00300.003145°C 0 °C0.00320.00330.00340.00351/Temperature (K)Arrhenius plot of a compilation of thermal and non-thermal <strong><strong>in</strong>activation</strong> rates of E. <strong>coli</strong> <strong>in</strong> UCFM products, meats and model systems relevant toUCFM.0.00360.00370.00380.00390.0040Page 32 of 59
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