摘要：in this review, data related to significance of E. coli O157:H7 in fermented meat products and the previous studies were presented. E. coli O157:H7 was first recognized as a food-borne pathogen in 1982 and its source is dairy cattle. E. coli O157:H7 contaminated during slaughtering creates a particular challenge for the production of fermented meat products that do not receive any heat treatment, as their safety depends solely on fermentation and drying. Investigations related to behavior of E. coli O157:H7 in fermented meat products showed that fermentation and drying processes result in a 1-2 log unit reduction in numbers of this pathogen. E. coli O157:H7 can survive during storage for 2-3 months at +4°C, and some factors such as pH, NaCl %, fermentation and storage temperature, type of storage, moisture content, and using starter culture affect its survival in such foods.
