Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 during processing of Lebanon bologna.

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCI and NaNO 2 ) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log 10 , either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCI and 156 ppm NaNO 2 , compared to product without curing salts (P Le lebanon bologna est une saucisse fumee fermentee a base de viande de boeuf consommee aux Etats-unis. La temperature de fabrication est inferieure a 48,8°C. L'influence du salage (NaCl et NaNO 2 ) sur la destruction d'E.coli O157:H7 est etudie. La fermentation detruit une partie des bacteries pathogenes. La presence de sel lors du chauffage a 46,1°C detruit les bacteries lactiques et reduit la destruction d'E coli, le pH augmente.C'est le pH qui influence la destruction d'E coli pas la concentration en NaCl.