Abstract

Nefertiti Eltahawy Boutros-Ghali

The survival and growth of Esherichia coli O157:H7 populations on sausage (SOGOK) after acids spray washes were studied. The efficacy of acid spray washes using 3 and 5% acetic, citric and lactic acid with storage at 5 and 15°C for 12 and 6 days for controlling Esherichia coli O157:H7 attached to sausage was evaluated. Acid spray washes of sausage with 3 and 5% acetic, citric and lactic acid affected populations of Esherichia coli O157:H7 thereby decreasing them. No significant change in all the surface pH of sausage was observed during storage. This study emphasized that Esherichia coli O157:H7 populations decreased as acetic, citric, and lactic acid concentrations increased.