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Inactivation of E. coli in 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 inactivation only)Grau #9 (salami)7654Range of temperatures permittinggrowth of E. coliFigure 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) 2Vanderlinde (fermentation only)Clavero and Beuchhat #1Grau #10 (salami)Glass et al. (1992) (salami)Grau #14 (salami)Grau #16 (salami)Grau #15 (salami)Grau #5 (minced 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 (in 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)Vanderlinde (1999) Salami Maturationln Rate (-logCFU/hr)Thermal inactivation in 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 inactivation rates of E. coli in UCFM products, meats and model systems relevant toUCFM.0.00360.00370.00380.00390.0040Page 32 of 59
Inactivation of E. coli in UCFM 33 .76Range of temperatures permittinggrowth of E. coliGrau #15 (salami)Faith et al#1 (US pepperoni)Faith et al.#2 (US pepperoni)Faith et al #3 (US pepperoni)Clavero and Beuchhat #2Grau #10 (salami)Grau #6 (fermentation inactivation only)Grau #9 (salami)Grau #5 (minced beef, pH 4.5, aw; 0.9)Vanderlinde (fermentation only)Grau #16 (salami)Grau #14 (salami)Vanderlinde (1999) Salami MaturationGrau #11 (salami)Grau #13 (salami)Grau #12 (salami)Clavero and Beuchhat #1Grau #8 (salami)Glass et al. (1992) (salami)ln Rate (-logCFU/hr)Thermal inactivation in raw meats, not acidified543210-1-2-3-4-5-6-7-845°C 0 °C-90.00280.00290.00300.00310.00320.00330.00340.00351/Temperature (K)0.00360.00370.00380.00390.0040Figure 9b.Arrhenius plot of a compilation of non-thermal inactivation rates of E. coli in UCFM products and thermal inactivation rates in meatsPage 33 of 59
Page 1 and 2: Final reportFOOD SAFETYPrepared by:
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