For Those like to eat sausages, this is the news you need to read...
Way forward for E.coli control in fermented sausages
22/11/2004 - New techniques to minimise the risk of harmful food pathogen E. coli in fermented dry sausages could be on the way as scientists find acidic conditions encountered during the digestive process may not be enough to inactivate some harmful bacteria in fermented dry sausages.
Escherichia coli O157:H7 is one of the leading causes of foodborne diseases and can result in severe complications in humans ranging from haemorrhagic colitis to death.
Previous outbreaks have been primarily associated with ground beef and raw milk, but a recent increase in cases involving highly acidic foods such as fermented dry sausages, mayonnaise, and apple cider have raised new concerns.
Global food production, processing, distribution and preparation are creating an increased demand for food safety research in order to minimise the risks and exposure to food pathogens that grow in parallel to an ever-expanding food supply.
In industrialised countries, the percentage of people suffering from foodborne diseases each year has been reported to be up to 30 per cent and in the US, for example, around 76 million cases of foodborne diseases, resulting in 325,000 hospitalisations and 5,000 deaths, are estimated to occur each year.
For this latest study, fermented dry sausages were inoculated with E. coli O157:H7 and exposed to synthetic saliva for one minute, synthetic gastric juice for 120 minutes, and synthetic pancreatic juice for 250 minutes. Read More....
Way forward for E.coli control in fermented sausages
Way forward for E.coli control in fermented sausages
22/11/2004 - New techniques to minimise the risk of harmful food pathogen E. coli in fermented dry sausages could be on the way as scientists find acidic conditions encountered during the digestive process may not be enough to inactivate some harmful bacteria in fermented dry sausages.
Escherichia coli O157:H7 is one of the leading causes of foodborne diseases and can result in severe complications in humans ranging from haemorrhagic colitis to death.
Previous outbreaks have been primarily associated with ground beef and raw milk, but a recent increase in cases involving highly acidic foods such as fermented dry sausages, mayonnaise, and apple cider have raised new concerns.
Global food production, processing, distribution and preparation are creating an increased demand for food safety research in order to minimise the risks and exposure to food pathogens that grow in parallel to an ever-expanding food supply.
In industrialised countries, the percentage of people suffering from foodborne diseases each year has been reported to be up to 30 per cent and in the US, for example, around 76 million cases of foodborne diseases, resulting in 325,000 hospitalisations and 5,000 deaths, are estimated to occur each year.
For this latest study, fermented dry sausages were inoculated with E. coli O157:H7 and exposed to synthetic saliva for one minute, synthetic gastric juice for 120 minutes, and synthetic pancreatic juice for 250 minutes. Read More....
Way forward for E.coli control in fermented sausages
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