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.
All Science Journal Classification (ASJC) codes
- Food Science