Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage (original) (raw)

This study investigates the behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage. Total plate counts and lactic acid bacteria presence were analyzed along with the physicochemical properties of various commercial teewurst products. Results indicated that these pathogens exhibited variable persistence in teewurst, influenced by storage conditions and product composition, with significant implications for food safety and processing practices.