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Inactivation of E. coli in UCFM 54.APPENDIX 2: Characteristics of fermented meat products available in NorthAmerica and AustraliaName/StylepHtotal acidity(%)Lebanon bologna regular .5-1.2 .93-.98Lebanon Bologna sweet .3-.7 .94-.98Italian salami 0.47 0.79Cervelat 0.4 0.93Thuringer 0.7 0.92Pepperoni .3-.8 .81-.87Italin dry salami 1.0-1.7 .85-.92farmer salami 5.4 0.89pepperseed salami 4.6 0.84pepperseed salami 4.9 0.78summer salami 5.5 0.82Portuguese salami 5.6 0.95Genoa style beef salami 5.1 0.88pick salami 6.1 0.82spicy paprika salami 5.4 0.84chabi sausage 5.7 0.94domace smokedsausage5 0.86Italian salami 5.8 0.86deli sticks 5.7 0.87landjaegar salami 5.8 0.87smoked ham 6 0.93Hungarian salami 6.3 0.94Hungarian salami 6.4 0.95Portuguese salami 4.8 0.88Portuguese salami 5.5 0.95Portuguese salami 5.6 0.97beef salami 4.6 0.93German style salami 6.3 0.93hungarian salami 6.2 0.95pick salami 6.3 0.85German salami 4.6 0.89gypsy salami 4.7 0.9Jugoslavian salami 4.9 0.9Jugoslavian salami 4.9 0.65kaiser salami 4.3 0.93Mailander salami 4.9 0.69old forest salami 4.6 0.79paprika salami 4.9 0.89szegedi 5.1 0.83szegedi 5.5 0.79Yugoslavian salami 5.1 0.86Yugoslavian salami 5 0.88Genoa salami 4.9 0.87dry salami 4.5 0.9csabai 4.9 0.89original Hungarian salami 5.2 0.83camping salami 5 0.91awreferenceGenigeorgis et al.(1976)Lee and Styliadis(1996)Page 54 of 59
Inactivation of E. coli in UCFM 55.csabai 5.3 0.87German style salami 4.7 0.93German style salami 4.6 0.95Hungarian salami 4.8 0.95Hungarian salami 4.7 0.96kaiser salami 4.7 0.94Mexican style salami 4.8 0.9mustardseed salami 4.9 0.9pepper salami 4.4 0.77Pepperoni 4.74±.09 .87±.02 Hinkens et al. (1996)pepperoni 4.77±.01 .90±.03 Faith et al. (1997)beef summer sausage 4.9±.09 0.95 Colicioglu et al. (1997)salmetti 5.04±.048 .837±.048 Holley et al. (1988)Genoa 4.88±.41 .838±.0424.75±.19 .882±.052pepperoni 4.6 0.789 Smith et al. (1975)5 0.805AUSTRALIAN PRODUCTScervalatewurst 4.7hot hungarian salami 4.8 0.92hungarian salami 5.5 0.93meat sticks 4.8 0.83mettwurst 4.4 0.9mettwurst 4.9mettwurst 4.8 0.91mettwurst/salami 4.4mettwurst/salami 4.8mettwurst/salami/pepperoni4.8 0.91milano 4.8 0.92mild salami 4.9 0.93peperoni hot rockets 6.6 0.83peperoni salami 4.8 0.91salami 5.3salami 4.5salami 4.9salami 5 0.93salami, mettwurst 4.4 0.91Csabai 5.2name unknown 5.24 0.92name unknown 4.8 0.87name unknown 4.8 0.91name unknown 4.8 0.95name unknown 4.5 0.95name unknown 4.8 0.95name unknown 5name unknown 5name unknown 5name unknown 5.3name unknown 4.7 0.83ANZFA (A.Naco,pers.comm., 2000)Page 55 of 59
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Final reportFOOD SAFETYPrepared by:
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