Use of Deodorized Yellow Mustard Powder to Control Escherichia Coli O157:H7 In
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i Use of Deodorized Yellow Mustard Powder to Control Escherichia coli O157:H7 in Dry Cured Westphalian Ham BY Anna Marie Nilson A Thesis submitted to the Faculty of Graduate Studies of The University of Manitoba in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Food Science University of Manitoba Winnipeg, Manitoba © Copyright by Anna Marie Nilson 2011 Library and Archives Bibliothèque et Canada Archives Canada Published Heritage Direction du Branch Patrimoine de l'édition 395 Wellington Street 395, rue Wellington Ottawa ON K1A 0N4 Ottawa ON K1A 0N4 Canada Canada Your file Votre référence ISBN: 978-0-494-84587-5 Our file Notre référence ISBN: 978-0-494-84587-5 NOTICE: AVIS: The author has granted a non- L'auteur a accordé une licence non exclusive exclusive license allowing Library and permettant à la Bibliothèque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par télécommunication ou par l'Internet, prêter, telecommunication or on the Internet, distribuer et vendre des thèses partout dans le loan, distrbute and sell theses monde, à des fins commerciales ou autres, sur worldwide, for commercial or non- support microforme, papier, électronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriété du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette thèse. Ni thesis. Neither the thesis nor la thèse ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent être imprimés ou autrement printed or otherwise reproduced reproduits sans son autorisation. without the author's permission. In compliance with the Canadian Conformément à la loi canadienne sur la Privacy Act some supporting forms protection de la vie privée, quelques may have been removed from this formulaires secondaires ont été enlevés de thesis. cette thèse. While these forms may be included Bien que ces formulaires aient inclus dans in the document page count, their la pagination, il n'y aura aucun contenu removal does not represent any loss manquant. of content from the thesis. ii I hereby declare that I am the sole author of this thesis. I authorize the University of Manitoba to lend this thesis to other institutions or individuals for the purpose of scholarly research. Anna Marie Nilson I further authorize the University of Manitoba to reproduce this thesis by photocopying or by other means, in total or in part, at the request of other institutions or individuals for the purpose of scholarly research. Anna Marie Nilson iii ACKNOWLEDGEMENTS I would like to thank The Natural Science and Engineering Research Council of Canada (NSERC) for funding this project. Thank you to the University of Manitoba as well as the staff and students in the Department of Food Science for their support, generosity, help and kindness. Thank you to my committee members, Dr. Blank and Dr. Sparling, for their thoughtful guidance. Thank you to Piller’s Sausages and Delicatessens (Waterloo, ON, Canada) and Wolfgang Bittrolff for sharing their knowledge and supplying essential ingredients. Thank you to Newly Weds Foods (Edmonton, AB, Canada) for supplying the mustard for this research project. Additionally, I would like to thank my parents, Ralph and Suzie, and my sister, Bethany, for their encouragement, love and support. Thank you to Richard, who has cheered me on through all my trials and triumphs. Thank you for always being there for me. Most of all, I would like to thank Dr. Holley for giving me the opportunity to work with him on a challenging and exciting research project. This journey has truly been a life changing experience and has opened up new interests and insight in me, and world of new possibilities for my future. For your constant genuine support, for sharing your wisdom, and for always keeping your door open to your students, thank you. In you I found both a mentor and a friend, and for this I will be forever grateful. iv FOREWORD Chapter 3 is submitted for publication in Food Microbiology with authorship by Nilson, A.M. and Holley, R.A. and is entitled “Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian hams”. v TABLE OF CONTENTS PAGE ACKNOWLEDGEMENTS..................................................................................... iii FOREWORD........................................................................................................... iv LIST OF TABLES................................................................................................... vii ABSTRACT.............................................................................................................. viii 1.0 INTRODUCTION..................................................................................... 1 2.0 LITERATURE REVIEW....................................................................... 6 2.1 Dry Cured Westphalian Ham......................................................... 6 2.2 Production of Dry Cured Westphalian Ham.................................. 6 2.2.1 Dry Cured Westphalian Ham Manufacture.................. 6 2.2.2 Development of Indigenous Microflora During Ripening....................................................................... 7 2.3 Escherichia (E.) coli O157:H7 in Fermented Meat Products......... 10 2.3.1 E. coli O157:H7, a Foodborne Pathogen...................... 10 2.3.2 Pigs as Potential E. coli O157:H7 Reservoirs.............. 11 2.3.3 E. coli O157:H7 Illness Outbreak Data and Survival in Dry Cured Meat Products.......................... 13 2.3.4 Regulations for the Control of E. coli O157:H7 in Fermented Meat Products......................................... 15 2.4 Mustard as a Natural Antimicrobial in Fermented Meat Products.. 17 2.4.1 Mustard and its Antimicrobial Activity......................... 17 2.4.2 Yellow Mustard Powder in Fermented Meat Products.. 21 3.0 USE OF DEODORIZED YELLOW MUSTARD POWDER TO CONTROL ESCHERICHIA COLI O157:H7 IN DRY CURED WESTPHALIAN HAMS............................................................. 26 3.1 Abstract........................................................................................... 26 3.2 Introduction.................................................................................... 27 3.3 Material and Methods..................................................................... 30 3.3.1 Preparation of E. coli O157:H7.................................... 30 3.3.2 Preparation of S. carnosus UM123M........................... 31 3.3.3 Yellow Mustard Powder............................................... 32 3.3.4 Dry Cured Westphalian Ham Manufacture.................. 33 3.3.5 Sampling and Analysis................................................. 35 3.3.6 Statistical Analysis....................................................... 37 3.4 Results and Discussion................................................................... 37 3.4.1 Physicochemical Changes During Dry Cured Westphalian Ham Ripening.......................................... 37 vi 3.4.2 Microbial Changes During Dry Cured Westphalian Ham Ripening............................................................... 38 3.4.3 Effect of Deodorized Yellow Mustard Powder on E. coli O157:H7 Survival.............................................. 40 3.5 Conclusion...................................................................................... 42 4.0 GENERAL DISCUSSION......................................................................... 53 5.0 CONCLUSIONS........................................................................................ 59 REFERENCES.............................................................................................................. 62 vii LIST OF TABLES TABLE PAGE Table 3.1. Changes in pH values of ripening dry cured Westphalian ham surfaces and interiors................................................................................................. 44 Table 3.2. Changes in surface and interior water activities of ripening dry cured Westphalian hams........................................................................................ 45 Table 3.3. Numbers of adventitious lactic acid bacteria (log cfu·g-1 recovered on MRSS agar) from dry cured Westphalian ham surfaces and interiors during ripening ........................................................................................... 46 Table 3.4. Total numbers of aerobic mesophiles (log cfu·g-1 recovered on TSA) from dry cured Westphalian ham surfaces and interiors during ripening.... 47 Table 3.5. Numbers of adventitious yeast (log cfu·g-1 recovered on PDA agar) from dry cured Westphalian ham surfaces and interiors during ripening ........... 48 Table 3.6. Numbers of adventitious Staphylococcus spp. (log cfu·g-1 recovered on MSA) from dry cured Westphalian ham surfaces and interiors during ripening (Trial 1)......................................................................................... 49 Table 3.7. Numbers of adventitious and inoculated Staphylococcus spp. (log cfu·g-1 recovered on MSA) from dry cured Westphalian ham surfaces and interiors during ripening (Trial 2)................................................................ 50 Table 3.8. Numbers of Escherichia coli O157:H7 (log cfu·g-1 recovered on VRBG and ctSMAC agar) from dry cured