Treating frankfurter sausages with scallop-shell powder (SSP) significantly reduces the growth of Listeria monocytogenes (LM) and E.coli 0157:H7, and boosts product shelf life, according to a new study.
The research from the University of Sakarya, Turkey, (Ian: can someone tell me why Turkish researchers care about frankfurters?!?) found that immersing the sausages in SSP slurry for 10 minutes prior to packing inhibits growth of the foodborne bacteria.
The study - Inhibition of Listeria Monocytogenes and E.coli 0157:H7 on Frankfurters using Scallop-shell Powder – said the treatment also cut the natural flora of frankfurters “without changing any sensory or chemical properties” of the meat. The paper has been published in the Journal of Food Safety.
Authors Tulay Bodur et al concluded the method could be used as an alternative process to producing safer frankfurters with a longer shelf life.
The team said it had carried out the research after the issue of LM and E.coli growth on the sausages was highlighted by the United States Department of Agriculture as a problem. Around 500,000 pounds of cooked, ready-to-eat meats were recalled in the US from April 2006 to March 2009 due to Listeria contamination. E.coli has also been flagged as an issue with frankfurters because of improper heat processing or possible cross-contamination after processing, said the team.
Ian: Yeah, now all you need worry about is the additives, the MSG, the nitrates, the salt, the preservatives and the FAT. Rejoice!
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