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

干发酵香肠在加工肉制品中是独一无二的，因为它们是在没有加热处理的情况下制造的，在室温下是货架稳定的。它们是在世界各地烹制的，它们的大小、不同的肉类和香料、味道和质地反映了它们的民族原产地(例如。热那亚、匈牙利和一些类型的意大利辣香肠)。1994年，人们发现大肠杆菌O157：H7(经常导致人类疾病和因食用受污染的碎牛肉而死亡的原因)在干香肠中存活。包括加拿大在内的几个国家的产品涉及疾病爆发和召回。修订了生产指南，在批准的几种加工选择中，只有烹饪才能确保实现规定的5对数单位的大肠杆菌O157：H7生存能力。然而，烹饪会导致不受欢迎的味道和质地变化。一种自然的非加热过程来消除香肠中的E.ColiO157：H7将对该行业具有重要价值。同样重要的是，人们对干腌火腿(Proscuitto，Westphian)的食品安全风险知之甚少。建议的工作将确定，在许多熟制加工肉类中，通常用作中性风味延伸剂的热处理黄芥子提取物在干腌(生)发酵香肠和干腌火腿中具有积极的抗菌活性。假设肉类水解酶将芥菜中的硫代葡萄糖苷转化为活性物质对羟基苯基异硫氰酸酯(PHBIT)。这种化合物味道温和，不挥发，在煮熟的腌制肉类中不会形成，因为肉类和芥末中的水解酶都是热变性的。在生干香肠和火腿中，人们认为发生了水解或其他化合物或反应产生了相当大的抗大肠杆菌O157：H7活性。这项拟议的工作将对这一现象进行调查，并确认以一种新的方式使用所谓的加热(而不是热)的芥末部分来消除生发酵肉制品中的E.ColiO157：H7的价值。

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.