Inhibition of Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes during dry-curing and drying of meat:: A case study with basturma

Basturma, a spiced beef product intended to be cooked before consumption, was prepared in three trials by dry-curing intact surface-inoculated (6 log cfu per piece with Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes) beef eye of round subprimals for 21 days at 6.7C, and then rinsing, pressing and drying for 6-8 days at 21-27C. The finished products had percentage water-phase salt concentrations of 8.3-18.0 and water activity of 0.84-0.95. In the finished product, no surviving Salmonella serovars and E. coli O157:H7 were detected (< 1.0 log cfu) in two trials; in the third trial the reductions were 4.5 and 5.0 log cfu, respectively. L. monocytogenes populations decreased 4.0-4.9 log cfu. Basturma prepared by dry-curing, rinsing, pressing and drying appears to present little risk of foodborne infection because this process reduces populations of Salmonella serovars, E. coli O157:H7 and L. monocytogenes. Dry-curing and drying are potentially very important pathogen-reduction steps.