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，因为它们没有经过热处理，在室温下可以保存。它们在世界各地制作，它们的大小，不同的肉和香料，味道和质地反映了它们的民族起源(例如。热那亚，匈牙利和某些类型的意大利辣香肠)。1994年，人们发现大肠杆菌O157:H7（经常导致人类因食用受污染的碎牛肉而患病和死亡）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事件。修订了生产指南，并批准了几种加工方法，只有烹饪可以确保达到规定的5 log单位减少大肠杆菌O157:H7的活力。然而，烹饪会导致不受欢迎的味道和质地变化。用一种自然的非热方法从香肠中去除大肠杆菌O157:H7对该行业具有很大的价值。同样重要的是，人们对干腌火腿的食品安全风险知之甚少（prosecitto, Westphalian）。所提出的工作将确定，通常在许多煮熟的加工肉类中用作中性风味扩展剂的热处理黄芥菜籽组分在干腌（生）发酵香肠和干腌火腿中具有活性抗菌性。据推测，肉类水解酶将芥菜中的硫代葡萄糖苷sinalbin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，不会在熟肉中形成，因为肉和芥末中的水解酶都是热变性的。在生的干香肠和火腿中，人们认为水解或其他化合物或反应会产生大量的抗e。大肠杆菌O157:H7活性。提出的工作将调查这一现象，并确认使用所谓的加热（不热）芥末馏分以一种新的方式消除未经煮熟的发酵肉制品中的大肠杆菌O157: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.