Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

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• 作者：Anna M. Nilson ; Richard A. Holley ; ^{rick.holley@umanitoba.ca}
• 关键词：Dry cured ham ; Escherichia coli O157 ; H7 ; Yellow mustard powder ; Glucosinolate ; Natural antimicrobial
• 刊名：Food Microbiology
• 出版年：2012
• 期刊代码：100_07400020
• 类别：imm
• 出版时间：June, 2012
• 卷：30
• 期：2
• 页码：400-407
• 文件大小：182 K

摘要

Dry cured (uncooked) hams with low water activity and pH 鈮?.6 seem a likely food vehicle for Escherichia coli O157:H7. In previous work, isothiocyanates produced from mustard glucosinolates by bacterial myrosinase-like activity converted deodorized mustard into a potent antimicrobial in dry sausage. In this study its value in controlling E.聽coli O157:H7 survival in Westphalian ham was investigated. Hams were inoculated with a 7.5 log cfu聽g^鈭? cocktail of E.聽coli O157:H7, 4%or 6%(w/w) deodorized yellow mustard powder was surface applied and monitored 80d for pathogen survival. In one trial to accelerate formation of isothiocyanate, a Staphylococcus (S.) carnosus meat starter culture was added to hams at 45d (after salt equilibration). At 21d, E.聽coli O157:H7 was reduced by 3 log cfu聽g^鈭? on hams treated with mustard powder compared to only a 1 log cfu聽g^鈭? reduction in the control. By 45d, mustard powder caused a reduction of >5 log cfu聽g^鈭? E.聽coli O157:H7, whereas it took 80d for numbers in control hams to be similarly reduced. Although the commercial process used caused a 5 log cfu聽g^鈭? reduction of E.聽coli O157:H7 in 80d, 4%or 6%deodorized mustard accelerated this reduction and the S.聽carnosus starter culture may have contributed to the maintenance of this effect.