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Development of a critical control step for E.coli 0157:H7 in pepperoni
Duffy, Geraldine Riordan, Denise C. Sheridan, James J.
Duffy, Geraldine
Riordan, Denise C.
Sheridan, James J.
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1999-10
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Report 18.pdf
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Development of a critical control step for E.coli 0157:H7 in pepperoni. The National Food Centre Research Report No. 18. Geraldine Duffy et al. Dublin; Teagasc, 1999. ISBN 1841700797
Abstract
Verocytotoxin producing Escherichia coli (VTEC) and particularly strains of serogroup O157, have emerged as food poisoning pathogens which can cause a severe and potentially fatal illness. The symptoms of VTEC infection include haemorrhagic colitis with bloody diarrhoea and severe abdominal pain. The infection may lead to renal failure as a result of haemolytic uraemic syndrome. Because of the severity of the illness and the low infectious dose, this pathogen is classed as a serious food safety issue. It is recommended by the United States Department of Agriculture that the production process for ready to eat foods such as fermented meats (pepperoni, salami etc.) should be capable of addressing a worst case scenario ie. the production process should be able to yield a log105.0cfu /g (105 cfu/g) reduction in numbers of E. coli O157:H7 on the raw meat. The aim of this study was to develop an industrially viable critical control step(s) which could be implemented into the pepperoni production process.