Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages

Enterohaemorrhagic Escherichia coli O157:H7 has emerged as an important foodborne pathogen which can cause haemorrhagic colitis, a potentially fatal illness. This microorganism has been implicated in outbreaks from a variety of foods including ground beef, dry fermented sausages and some types of vegetables. One of the most dangerous characteristics of E. coli O157:H7 is its ability to adapt to acidic environments. In addition to hamburger, dry fermented (uncooked) sausages can also be contaminated with these organisms. The process used for fermented sausage manufacture is not capable of eliminating E. coli O157:H7 if present. The present work examined the effectiveness a natural antimicrobial compound "allyl isothiocyanate" (AIT) applied as a microencapsulated powder in chopped beef and dry fermented sausage against E. coli O157:H7. Preliminary experiments were designed to test the minimum inhibitory concentrations of AIT against the main starter cultures used in the manufacture of dry sausages and five different strains of E. coli O157:H7. Results from this experiment showed that E. coli O157:H7 was more susceptible to AIT than the starter cultures tested; therefore the addition of AIT in dry fermented sausages might eliminate E. coli O157:H7 without affecting starter culture viability. (Abstract shortened by UMI.)...