Fate of <i>Listeria monocytogenes</i>, <i>Salmonella</i> spp., and Shiga Toxin-Producing <i>Escherichia coli</i> on Slices of an All-Beef Soppressata during Storage
John B. Luchansky,
Laura E. Shane,
Manuela Osoria,
Bryan T. Vinyard,
Bradley A. Shoyer,
Stephen G. Campano,
Anna C. S. Porto-Fett
Affiliations
John B. Luchansky
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
Laura E. Shane
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
Manuela Osoria
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
Bryan T. Vinyard
U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
Bradley A. Shoyer
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
Stephen G. Campano
Hawkins Inc., Roseville, MN 55113, USA
Anna C. S. Porto-Fett
U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-sealed slices of inoculated soppressata at 4 °C or 20 °C for 90 days resulted in reductions of all three pathogens by ca. 2.2 to 3.1 or ca. ≥3.3 log CFU/slice, respectively. When pathogen levels decreased to below detection (≤1.18 log CFU/slice) by direct plating, it was possible to recover each of the target pathogens by enrichment, albeit more frequently from slices stored at 4 °C (p L. monocytogenes, Salmonella spp., or STEC during storage.
