Use of deheated yellow mustard to control E.coli 0157:H7 in uncooked fermented sausages and dry cured ham

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Dry fermented sausages are unique among processed meat products because they are manufactured without heat processing and are shelf-stable at room temperature. They are prepared world-wide and their size, different meat and spices, flavour and texture reflect their national origin (eg. Genoa, Hungarian and some types of pepperoni). In 1994 it was found that E.coli O157:H7 (often responsible for human illness and death from consumption of contaminated ground beef), survived in dry sausages. Products from several countries, including Canada were involved in illness outbreaks and recalls occurred. Manufacturing guidelines were revised, and of several processing options approved, only cooking could assure the mandated 5 log unit reduction in E.coli O157:H7 viability would be achieved. However, cooking causes undesirable flavour and texture changes. A natural non-thermal process to eliminate E.coli O157:H7 from sausages would be of great value to the industry. It is also significant that little is known about the food safety risks associated with dry cured hams (proscuitto, Westphalian). Work proposed will establish that thermally treated yellow mustard seed fractions normally used as a neutrally flavoured extender in many cooked processed meats becomes actively antimicrobial in dry cured (raw) fermented sausage and dry cured ham. It is hypothesized that meat hydrolytic enzymes convert the glucosinolate sinalbin in mustard to the active agent p-hydroxybenzyl isothiocyanate (PHBIT). This compound is mildly flavoured, non-volatile and is not formed in cooked cured meats because hydrolytic enzymes in both meat and mustard are heat denatured. In raw dry sausage and hams it is believed hydrolysis occurs or other compounds or reactions are responsible for generating considerable anti-E.coli O157:H7 activity. The work proposed will investigate this phenomenon and confirm the value in using what is called deheated (not hot) mustard fractions in a new way to eliminate E.coli O157:H7 from uncooked fermented meat products.