TABLE 1.
Studies included in meta-analysis of E. coli inactivation in fermented meats
| Reference | No. of strains | Food or broth type | No. of rates | Temp. (°C)a | pHa | awa |
|---|---|---|---|---|---|---|
| 2 | 2 | Dry fermented sausage | 10 | 13-21.8 (2) | 5.1 (1) | 0.87-0.94 (2) |
| 4 | 5 | Semidry beef summer sausage | 7 | 4-66 (5) | 4.6-5 (2) | 0.94 (1) |
| 5 | 5 | Soudjouk | 6 | 4-23 (3) | 4.48-5.48 (4) | 0.88-0.91 (2) |
| 6 | 5 | Soudjouk | 10 | 4-27.7 (5) | 4.81-6.14 (8) | — |
| 7 | 1 | Fermented sausage | 8 | 15-37 (2) | 4.7 (1) | — |
| 10 | 5 | Fermented dry sausage | 6 | 13-22.67 (2) | 4.8-4.9 (3) | 0.88-0.94 (2) |
| 11 | 4 | Lebanon bologna | 27 | 31-40 (3) | 4.3-5.6 (8) | — |
| 12 | 4 | Sliced, vacuum-packed Lebanon bologna | 2 | 3.6-13 (2) | — | — |
| 14 | 6 | Salami slices, tryptone soy broth (TSB) | 13 | 5-30 (3) | 4.63-6 (5) | 0.9-0.95 (2) |
| 16 | 1 | Soudjouk | 4 | 4-24 (3) | 4.8-4.9 (3) | — |
| 17 | 1 | Pepperoni | 16 | 55-62 (4) | 4.4-4.8 (2) | — |
| 18 | 3 | Salami | 3 | 50-60 (3) | 4.9 (1) | — |
| 19 | 5 | Fermented sausage, brain heart infusion (BHI) broth | 35 | 14-26 (4) | 4.5-5.5 (5) | 0.89-0.97 (6) |
| 20 | 5 | Fermented sausage | 4 | 26-42 (4) | — | — |
| 21 | 4 | Lebanon bologna mix in tubes | 2 | 43.3-46.1 (2) | 4.7 (1) | — |
| 22 | 1 | Dry fermented sausage | 8 | 17-20.1 (2) | 4.9-5.1 (3) | 0.90-0.96 (2) |
| 23 | 5 | Salami | 18 | 4-24 (4) | 4.8 (1) | 0.90-0.93 (3) |
| 24 | 5 | Pepperoni | 9 | −20-36 (5) | 4.67-5.1 (8) | 0.881-0.96 (6) |
| 25 | 5 | Pepperoni | 18 | 4-36 (4) | 4.68-4.85 (3) | 0.87-0.89 (3) |
| 27 | 5 | Lebanon bologna | 4 | 27.3-44.3 (4) | — | — |
| 28 | 5 | Fermented dry sausage, TSB | 10 | 4-37 (3) | 3.5-4.7 (6) | 0.87-0.94 (3) |
| 29 | 2 | Minisalami, salami, BHI broth | 85 | 15-37 (5) | 4-5.6 (14) | 0.84-0.96 (9) |
| 30 | 5 | Pepperoni | 4 | 13-36 (2) | 4.7-4.9 (4) | 0.87-0.96 (3) |
| 35 | 1 | Salami | 5 | 40 (1) | 4.78 (1) | — |
| 36 | 1 | Salami | 5 | 40 (1) | 4.2-5.8 (5) | — |
| 37 | 1 | Salami | 3 | 40 (1) | 4.25-5.8 (2) | — |
| 38 | 1 | Dry fermented sausage | 12 | 16-22.5 (2) | 4.7-5.3 (3) | 0.76-0.90 (3) |
| 39 | 5 | Fermented sausage, shredded salami | 4 | 5-32 (2) | 4.4-5 (2) | — |
| 41 | 8 | TSB | 18 | 37 (1) | — | — |
| 42 | 1 | Luria-Bertani broth, nutrient broth, TSB | 3 | 25 (1) | — | 0.90 (1) |
| 44 | 5 | Dry fermented sausage | 4 | 13-22.67 (2) | 4.9 (1) | 0.87-0.986 (3) |
| 45 | 1 | Norwegian, fermented dry sausage | 2 | 14-27 (2) | 4.8-4.9 (2) | 0.89-0.93 (2) |
| 46 | 1 | Short-ripened fermented sausage | 4 | 12 (1) | 5.1 (1) | 0.81 (1) |
| 47 | 1 | Hungarian fermented sausage | 6 | 25 (1) | 4.4-4.7 (3) | — |
| 49 | 1 | Pepperoni | 4 | 15-37.8 (3) | 4.4-4.8 (2) | 0.76-0.93 (4) |
| 53 | 1 | Greek, dry fermented sausage | 3 | 15-20.7 (2) | 4.5 (1) | — |
| 55 | 3 | 0.1% Peptone water | 12 | 25 (1) | 2.8-3.2 (2) | — |
| 56 | 1 | Cooked meat medium, TSB | 26 | 15-37 (3) | 4.6-5.5 (10) | 0.82-0.93 (5) |
| C. T. Shadbolt, unpublished results | 1 | Unspecified broth | 16 | 4-50 (6) | — | 0.75-0.90 (3) |
| 57 | 1 | Nutrient broth | 9 | 4-50 (5) | — | 0.75-0.95 (5) |
| 58 | 1 | TSB | 1 | 25 (1) | — | 0.90 (1) |
| 60 | 1 | BHI broth | 2 | 10 (1) | 4.5 (1) | — |
| 62 | 3 | Fermented sausage | 4 | 7-22 (2) | — | — |
| 63 | 7 | Fermented sausage | 32 | 14-43 (11) | — | 0.837-0.962 (16) |
| Total for 44 references, with overall ranges | >50 unique strainsb | 484 | −20-66 | 2.8-6.14 | 0.75-0.986 |
a
The number of distinct temperature, pH, or aw values for which an inactivation rate was determined is given in parentheses. —, not described.
b
The exact number of unique strains is unknown because the strain was unspecified in some studies.