Sub-goals
- Characterize EHEC outbreak strains in terms of stress responses relevant for conditions in DFS
- Establish a model system for production of DFS with the possibility for inoculation with pathogenic bacteria
- Determine the survival of EHEC strains during normal and modified processing conditions of DFS
- Determine the importance of raw material contamination level on the presence of EHEC in DFS
- Optimize the starter culture used for production of DFS in terms of EHEC inactivation
- Optimize novel methods of elimination of EHEC in DFS, such as high-pressure systems and heat inactivation
- Determine the sensory profiles of modified DFS in comparison with standard products
- Implementation in the industry: pilot and industrial scale production of modified DFS including evaluation of economic consequences
Project summary
This project concerns safe production of Norwegian type dry fermented sausages (DFS). Two outbreaks in Norway this year, caused by enterohemorrhagic Escherichia coli (EHEC) and Salmonella Kedougou in DFS, emphasize the need to focus on enhanced safety of such products. Outbreaks may cause severe consequences for the persons affected and the costs for the society are high. In addition, the costs for the meat industry can be huge. It is estimated that current costs for the company involved in the EHEC outbreak are appr. 90 mill. NOK. The project will focus on production process strategies to reduce survival of, or eliminate, EHEC in DFS. The project is divided in 4 workpackages:
1. Selected EHEC strains of different types will be characterized, in vitro and in meat, in terms of their response to conditions of DFS production processes. The understanding of the stress responses and survival of different EHEC strains will lead to predictions on how the production process can be optimized.
2. In a small scale model, the survival of EHEC strains will be monitored during production and storage of representative DFS types. The recipes and process conditions will be systematically modified, based on results of the characterization and using advanced experimental design. Relevant parameters are salt, sugar, pH, aw, time, humidity, temperature and starter culture.
3. The project will evaluate methods for elimination of EHEC in DFS, previously not used in Norway for DFS production, such as high-pressure processing and heat treatment.
4. Implementation part focusing on pilot/industrial scale production using modified recipes and processes developed in small scale. Products, subsequently produced in a larger scale will be subjected to both sensory analysis and consumer preference tests. Finally, cost estimations of implementation will be made.
