Grant: Strategic Projects - Group
University of Manitoba
$162,500.00
Use of deheated yellow mustard to control E.coli 0157:H7 in uncooked fermented sausages and dry cured ham
FY 2008-09
Summary
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.
Program
Strategic Projects - Group
Recipient
Location
Manitoba, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
350343-2007
Name nom
Holley, Richard
Department département
Food Science
Organization id
19
Institution établissement
University of Manitoba
Province en
Manitoba
Province fr
Manitoba
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2008
Competition year année de concours
2007
Award amount
162500
Program id
STPGP
Program nane en
Strategic Projects - Group
Program name fr
Projets stratégiques - De groupe
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1044
Committee name en
Strategic Projects Selection Panel - Food and Bioproducts
Committee name fr
Comité de sélection des projets stratégiques - Aliments et bioproduits
Area of application code
500
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Manufacturing processes and products
Area of application fr
Procédés et produits industriels
Research subject code
6102
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food microbiology
Research subject fr
Microbiologie alimentaire
Partie
2
Nb partie
3
Application title
Use of deheated yellow mustard to control E.coli 0157:H7 in uncooked fermented sausages and dry cured ham
Keyword
NA
Application summary
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.
