TABLE 3

Predicted reduction of VTEC concentration by MLA-EcIFM and EcSF during manufacturing of several types of FRMS according to the production flows described in Fig. 4

FRMS typePredicted reduction of VTEC (log10 CFU/g) in flowa at indicated initial tempb and with indicated processing of meatc
F1F1 + F2, EcSFe
MLA-EcIFMEcSFd
4°C12°C4°C12°CCold, 6 days, 2°CCold, 15 days, 4°CHot, 6 days, 2°CHot, 15 days, 4°C
Dry
    Northern Europe1.461.460.460.430.130.25Δ0.29fΔ0.17
    Southern Europe3.293.291.051.010.690.810.270.39
    Southern Europe (traditional)6.556.552.132.11.922.041.501.62
Semidry
    Northern America1.411.410.430.370.10.22Δ0.32Δ0.2
    Northern Europe0.450.450.110.07Δ0.3Δ0.18Δ0.72Δ0.6
  • a See flow diagrams in Fig. 4.

  • b Possible scenarios for meat processing according to Fig. 4, cold and hot cutting and boning and 6 and 15 days at 7°C before preparation.

  • c Initial temperatures of the meat used in FRMS manufacturing according to Fig. 4.

  • d In F2 simulation with EcSF, the final value for lactic acid is 4,657 ppm as reported in MLA- EcIFM documentation; aw was assumed to decrease at a rate of 0.014 units per day during the drying step.

  • e In F1 + F2 simulation with EcSF, the final concentration of lactic acid is the average final value observed in the sausages manufactured in the pilot plant in this work, i.e., 25,850 ppm.

  • f Δ, increase in concentration.