Food Protection Trends - January/February 2022 - 50

Figure 1. Flowchart describing manufacture and storage of soupie.
Scott A (serotype 4b, clinical isolate), (ii) H7776 (serotype
4b, frankfurter isolate), (iii) LM-101M (serotype 4b, beef
and pork sausage isolate), (iv) F6854 (serotype 1/2a, turkey
frankfurter isolate), and (v) MFS-2 (serotype 1/2c, environmental
isolate from a pork processing plant). Strains in each
cocktail were maintained and utilized as previously described
(25, 33). Each cocktail was separately prepared by transferring
a loopful of an isolated colony of each strain of STEC or
L. monocytogenes to separate tubes containing 10 mL of brain
heart infusion (BHI) broth (Difco, BD, Franklin Lakes, NJ)
that were subsequently incubated for ca. 18 ± 2 h at 37°C.
From each tube, 0.5 mL was separately transferred into a
flask containing 50 mL of BHI broth and incubated for an
additional ca. 18 ± 2 h at 37°C. The entire volume (50 mL) of
each tube of each of the freshly grown eight strains of STEC
or five strains of L. monocytogenes were then combined within
a sterile flask that was held at 4°C for about 30 min (15, 22).
Inoculation, fermentation, and storage of soupie
Use of an internet search engine yielded a handful of (very
similar) recipes for soupie that were used by inhabitants of
50
Food Protection Trends January/February
NEPA, from which a generic formulation and assembly protocol
for soupie was derived (Fig. 1). This old-world-stye
soppressata (soupie) batter was prepared in six separate
batches (ca. 22.7 kg per batch; three batches for each pathogen
cocktail) using coarse ground (9.5-mm grinding plate)
extra lean fresh ham (20.8 kg, 91.3% of total weight) obtained
from a local butcher (Rieker's Prime Meats, Philadelphia,
PA). Before fermentation, the following ingredients and
spices were added to the ground pork: red wine (5%; Cabernet
Sauvignon, Franzia, Livermore, CA), pure ocean sea salt
(2.5%; SaltWorks, Woodinville, WA), paprika (0.38%; The
Sausage Maker, Buffalo, NY), Insta Cure #2 (0.24%; The
Sausage Maker), cayenne pepper (0.22%; The Sausage
Maker), powdered dextrose (0.2%; The Sausage Maker),
and black pepper (0.08%; The Sausage Maker). The pork
and spices were mixed for about 2 min (model 4346, Hobart
Corp., Troy, OH), and 100 mL of starter culture (5.68 g in
100 mL of sterile tap water, target concentration of ca. 6.0 log
CFU/g of batter; Bactoferm LC, Chr. Hansen, Hørsholm,
Denmark) and 227 mL of the freshly grown L. monocytogenes
or STEC cocktails (target concentration ca. 6.5 log CFU/g

Food Protection Trends - January/February 2022

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2022

Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior
The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations
Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry
Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Soppressata
Beyond the Bio Yuhuan Chen
PDG Highlight The Dairy Quality and Safety Professional Development Group
General Interest Article An Examination of the Acidified Foods Rule with Regard to the Acid versus Acidified Foods Classification
Industry Products
Coming Events
Food Protection Trends - January/February 2022 - Cover1
Food Protection Trends - January/February 2022 - Cover2
Food Protection Trends - January/February 2022 - 1
Food Protection Trends - January/February 2022 - 2
Food Protection Trends - January/February 2022 - 3
Food Protection Trends - January/February 2022 - 4
Food Protection Trends - January/February 2022 - 5
Food Protection Trends - January/February 2022 - 6
Food Protection Trends - January/February 2022 - 7
Food Protection Trends - January/February 2022 - Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior
Food Protection Trends - January/February 2022 - 9
Food Protection Trends - January/February 2022 - 10
Food Protection Trends - January/February 2022 - 11
Food Protection Trends - January/February 2022 - 12
Food Protection Trends - January/February 2022 - 13
Food Protection Trends - January/February 2022 - 14
Food Protection Trends - January/February 2022 - 15
Food Protection Trends - January/February 2022 - 16
Food Protection Trends - January/February 2022 - 17
Food Protection Trends - January/February 2022 - 18
Food Protection Trends - January/February 2022 - 19
Food Protection Trends - January/February 2022 - 20
Food Protection Trends - January/February 2022 - 21
Food Protection Trends - January/February 2022 - The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations
Food Protection Trends - January/February 2022 - 23
Food Protection Trends - January/February 2022 - 24
Food Protection Trends - January/February 2022 - 25
Food Protection Trends - January/February 2022 - 26
Food Protection Trends - January/February 2022 - 27
Food Protection Trends - January/February 2022 - 28
Food Protection Trends - January/February 2022 - 29
Food Protection Trends - January/February 2022 - 30
Food Protection Trends - January/February 2022 - 31
Food Protection Trends - January/February 2022 - 32
Food Protection Trends - January/February 2022 - 33
Food Protection Trends - January/February 2022 - 34
Food Protection Trends - January/February 2022 - 35
Food Protection Trends - January/February 2022 - 36
Food Protection Trends - January/February 2022 - 37
Food Protection Trends - January/February 2022 - Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry
Food Protection Trends - January/February 2022 - 39
Food Protection Trends - January/February 2022 - 40
Food Protection Trends - January/February 2022 - 41
Food Protection Trends - January/February 2022 - 42
Food Protection Trends - January/February 2022 - 43
Food Protection Trends - January/February 2022 - 44
Food Protection Trends - January/February 2022 - 45
Food Protection Trends - January/February 2022 - 46
Food Protection Trends - January/February 2022 - 47
Food Protection Trends - January/February 2022 - Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Soppressata
Food Protection Trends - January/February 2022 - 49
Food Protection Trends - January/February 2022 - 50
Food Protection Trends - January/February 2022 - 51
Food Protection Trends - January/February 2022 - 52
Food Protection Trends - January/February 2022 - 53
Food Protection Trends - January/February 2022 - 54
Food Protection Trends - January/February 2022 - 55
Food Protection Trends - January/February 2022 - 56
Food Protection Trends - January/February 2022 - 57
Food Protection Trends - January/February 2022 - 58
Food Protection Trends - January/February 2022 - 59
Food Protection Trends - January/February 2022 - 60
Food Protection Trends - January/February 2022 - 61
Food Protection Trends - January/February 2022 - 62
Food Protection Trends - January/February 2022 - 63
Food Protection Trends - January/February 2022 - 64
Food Protection Trends - January/February 2022 - 65
Food Protection Trends - January/February 2022 - 66
Food Protection Trends - January/February 2022 - 67
Food Protection Trends - January/February 2022 - 68
Food Protection Trends - January/February 2022 - 69
Food Protection Trends - January/February 2022 - 70
Food Protection Trends - January/February 2022 - 71
Food Protection Trends - January/February 2022 - 72
Food Protection Trends - January/February 2022 - 73
Food Protection Trends - January/February 2022 - 74
Food Protection Trends - January/February 2022 - 75
Food Protection Trends - January/February 2022 - 76
Food Protection Trends - January/February 2022 - 77
Food Protection Trends - January/February 2022 - Beyond the Bio Yuhuan Chen
Food Protection Trends - January/February 2022 - 79
Food Protection Trends - January/February 2022 - 80
Food Protection Trends - January/February 2022 - PDG Highlight The Dairy Quality and Safety Professional Development Group
Food Protection Trends - January/February 2022 - General Interest Article An Examination of the Acidified Foods Rule with Regard to the Acid versus Acidified Foods Classification
Food Protection Trends - January/February 2022 - 83
Food Protection Trends - January/February 2022 - 84
Food Protection Trends - January/February 2022 - 85
Food Protection Trends - January/February 2022 - 86
Food Protection Trends - January/February 2022 - 87
Food Protection Trends - January/February 2022 - Industry Products
Food Protection Trends - January/February 2022 - 89
Food Protection Trends - January/February 2022 - 90
Food Protection Trends - January/February 2022 - 91
Food Protection Trends - January/February 2022 - Coming Events
Food Protection Trends - January/February 2022 - Cover3
Food Protection Trends - January/February 2022 - Cover4
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