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Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was spread onto the surface of Lebanon bologna luncheon slices using sterile glass rods. The inoculated slices
were stacked and vacuum packaged. The packages were stored at 3.6 or 13°C. The foodborne pathogens, E. coli O157:H7, Salmonella Typhimurium, or L. monocytogenes were reduced in
Lebanon bologna during storage at 3.6 or 13°C. The higher storage temperature (13.0°C) resulted in significantly faster destruction of E. coli O157:H7 and L. monocytogenes, compared
to storage at refrigeration temperature (3.6°C) (P < 0.005). E. coli O157:H7 was the most resistant to destruction among the three foodborne pathogens. A linear destruction of E.
coli O157:H7 occurred only after an initial lag period. Storage temperature did not have a significant effect on the rate of destruction of Salmonella Typhimurium. Foodborne pathogens inoculated
prior to fermentation did not show any enhanced survival compared to control cells (inoculated after fermentation) during storage of the Lebanon bologna at 3.6°C.
Document Type: Research Article
Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, USA
Publication date: July 1, 2001
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