Growth and survival of exponential and stationary phase Salmonella during sausage fermentation

When raw meat is contaminated with enteropathogens, the growth state may appear in a mixture of phases. Survival for exponential and stationary phase cells differs, with stationary phase cells being generally more resistant. Our aim of this study was to investigate the survival of exponential and stationary phase Salmonella during freezing and to follow the survival/growth of these cells during subsequent sausage fermentation. Minced meat was inoculated with exponential and stationary phase Salmonella Thyphimurium, respectively, and frozen at -20ºC for up to 35 days. The meat was thawed overnight at 5ºC prior to sausage production