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Tönz A, Freimüller Leischtfeld S, Stevens MJA, Glinski-Häfeli D, Ladner V, Gantenbein-Demarchi C, Miescher Schwenninger S. Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25. Foods 2024; 13:298. [PMID: 38254599 PMCID: PMC10815048 DOI: 10.3390/foods13020298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The current study addresses the critical issue of Listeria monocytogenes growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit Listeria monocytogenes growth, with 51 isolates demonstrating anti-Listeria activity at 8 °C, 15 °C, 25 °C, and 37 °C. Further experiments, using a meat model and a raw sausage challenge test, demonstrated that Leuconostoc carnosum DH25 significantly inhibited Listeria monocytogenes growth during the ripening and storage of the tested meat/sausage. This inhibitory effect was found to be attributed to the bacteriocins produced by Leuconostoc carnosum DH25 rather than factors like pH or water activity. The stability of the anti-Listeria substances was examined, revealing their resistance to temperature and pH changes, making Leuconostoc carnosum DH25 a promising protective culture for raw sausages. The genome sequencing of this strain confirms its safety, with no antibiotic resistance genes or virulence factors detected, and reveals the presence of the structural genes for the production of the bacteriocin LeucocinB-Ta11a. This study underscores the potential of LAB strains and their bacteriocins as effective tools for enhancing food safety and preventing Listeria monocytogenes growth in meat products, offering valuable insights into biocontrol strategies in the food industry.
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Affiliation(s)
- Andrea Tönz
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Marc J. A. Stevens
- University of Zurich, Vetsuisse Faculty, Institute for Food Safety and Hygiene, 8057 Zurich, Switzerland;
| | - Deborah Glinski-Häfeli
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Valentin Ladner
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Corinne Gantenbein-Demarchi
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
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Pasquali F, Valero A, Possas A, Lucchi A, Crippa C, Gambi L, Manfreda G, De Cesare A. Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami. Foods 2023; 12:4086. [PMID: 38002143 PMCID: PMC10670534 DOI: 10.3390/foods12224086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 10/29/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and intra-batch variability in physicochemical parameters and its impact on microbial quality and occurrence of foodborne pathogens on 480 samples collected from six batches of an artisanal Italian production of organic salami. Relatively high total bacterial counts (TBC) were found on the surface of the table in the stuffing room (4.29 ± 0.40 log cfu/cm2). High loads of Enterobacteriaceae in the meat mixture of batch 2 and TBC in batch 5 were associated with a higher occurrence of bacterial pathogens. During ripening, water activity (aw) and pH failed to reach values lower than 0.86 and 5.3, respectively. Six Staphylococcus aureus and four Listeria monocytogenes isolates were collected from the salami meat mixture during ripening and the processing environment. A total of 126 isolates of Enterobacteriaceae were characterized at a species level, with Escherichia coli, Klebsiella pneumoniae, Enterobacter cloacae, and Citrobacter freundii isolated from the final products. Results suggest the relevance of first steps of production in terms of the hygiene of raw materials and handling during stuffing procedures, especially when the physicochemical parameters of the final products do not reach values that represent hurdles for foodborne pathogens.
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Affiliation(s)
- Frédérique Pasquali
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (F.P.); (A.L.); (C.C.); (L.G.); (G.M.)
| | - Antonio Valero
- Department of Food Science and Technology, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Campus Rabanales, 14014 Córdoba, Spain;
| | - Arícia Possas
- Department of Food Science and Technology, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Campus Rabanales, 14014 Córdoba, Spain;
| | - Alex Lucchi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (F.P.); (A.L.); (C.C.); (L.G.); (G.M.)
| | - Cecilia Crippa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (F.P.); (A.L.); (C.C.); (L.G.); (G.M.)
| | - Lucia Gambi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (F.P.); (A.L.); (C.C.); (L.G.); (G.M.)
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy; (F.P.); (A.L.); (C.C.); (L.G.); (G.M.)
| | - Alessandra De Cesare
- Department of Veterinary Medical Sciences, Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
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Siddi G, Piras F, Meloni MP, Casti D, Spanu C, Pala C, Mocci AM, Piga C, Di Salvo R, De Santis E, Scarano C. Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. Ital J Food Saf 2023; 12:10819. [PMID: 37405145 PMCID: PMC10316266 DOI: 10.4081/ijfs.2023.10819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 12/24/2022] [Indexed: 07/06/2023] Open
Abstract
Salsiccia sarda or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B). In the packaged product and subsequently every 30 days for four months (T0, T30, T60, T120), the following analyses were conducted on all samples: physicochemical characteristics, total aerobic mesophilic count, Enterobacteriaceae count, detection of Listeria monocytogenes, Salmonella spp., mesophilic lactic acid bacteria, and coagulase-positive Staphylococci. Moreover, surfaces in contact and surfaces not in contact with food were sampled in both producing plants. Sensory profile analysis was also performed for every analysis time. At the end of the extended shelf life, pH values were equal to 5.90±0.11 (producing plant A) and 5.61±0.29 (producing plant B). Water activity mean values at T120 were 0.894±0.02 (producing plant A) and 0.875±0.01 (producing plant B). L. monocytogenes was detected in 73.3% (33/45) of the samples from producing plant A, with mean levels of 1.12±0.76 log10 CFU/g. In producing plant B, L. monocytogenes was never detected. Enterobacteriaceae were detected in 91.1% (41/45) of samples in producing plant A with mean values of 3.15±1.21 log10 CFU/g, and in 35.5% (16/45) samples in producing plant B samples with mean values of 0.72±0.86 log10 CFU/g. Salmonella and Staphylococcus aureus were never detected. Regarding environmental samples, the sites that were most contaminated by L. monocytogenes were the bagging table (contact surface) and processing room floor drains (non-contact surface) with a prevalence of 50% each (8/16 positive samples for both sampling sites). Sensory analysis results showed that at T30 the overall sensory quality was at its highest;moreover, the visual-tactile aspect, the olfactory characteristics, the gustatory aspects, and the texture showed significant differences in samples throughout the shelf life, with a decreased intensity at 120 days of storage. Overall, the quality and sensory acceptance of the vacuumpacked Sardinian fermented sausage was not affected until 120 days of shelf-life. However, the possible contamination by L. monocytogenes calls attention to the hygienic management of the entire technological process. The environmental sampling was confirmed as a useful verification tool during control.
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Affiliation(s)
| | | | | | | | - Carlo Spanu
- Veterinary Medicine Department, University of Sassari
| | | | | | - Carlo Piga
- Agris Sardegna, Regional Agency for Agricultural Research, Bonassai, Sassari, Italy
| | - Riccardo Di Salvo
- Agris Sardegna, Regional Agency for Agricultural Research, Bonassai, Sassari, Italy
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Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S. Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing. Front Microbiol 2022; 13:983265. [PMID: 36246288 PMCID: PMC9561970 DOI: 10.3389/fmicb.2022.983265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture (Latilactobacillus sakei CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three L. monocytogenes strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (fuet-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while fuet-type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log10) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of L. monocytogenes in the snack-type sausages and enhanced the inactivation (1.55 Log10) in fuet-type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the L. monocytogenes’ growth, i.e., the temperature during the early stages and aw at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, aw and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of L. monocytogenes in snack-type, which showed higher aw. The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control L. monocytogenes in chicken dry-fermented sausages.
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Affiliation(s)
- Anna Austrich-Comas
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Cristina Serra-Castelló
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Anna Jofré
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Pere Gou
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Monells, Spain
- *Correspondence: Sara Bover-Cid,
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Siddi G, Piras F, Spanu V, Meloni MP, Sanna R, Carta N, Errico M, Cuccu M, De Santis EPL, Scarano C. Selection of commercial protective cultures to be added in Sardinian fermented sausage to control <em>Listeria monocytogenes</em>. Ital J Food Saf 2022; 11:10368. [PMID: 35832037 PMCID: PMC9272079 DOI: 10.4081/ijfs.2022.10368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 03/02/2022] [Indexed: 12/05/2022] Open
Abstract
Sardinian fermented sausage “Salsiccia Sarda” is a Mediterranean-style, semi-dry, fermented, RTE product, representing the main pork meat product in Sardinia (Italy). The high variability that characterizes the technological processes applied in different production plants results in sausages with different chemico-physical features sometimes permissive for the growth of Listeria monocytogenes. In order to guarantee the hygienic-sanitary quality of the final product and to innovate the manufacturing process, the main objective of this study was to evaluate the use of different commercial protective cultures to control L. monocytogenes growth in the Sardinian fermented sausage. In the first step, in vitro tests were carried out to evaluate the effectiveness of five freeze-dried bioprotective cultures availabe on the market in limiting the growth of L. monocytogenes. The two protective cultures that showed the best in vitro results were selected for a challenge test on artificially contaminated Sardinian fermented sausages. Moreover, the protective culture that showed the best results in inhibiting the growth of L. monocytogenes according to in vitro and challenge test experiments, was included into real production settings and validated in three producing plants. As a result, it was observed that protective cultures represent an important technological innovation for the Sardinian fermented sausage processing plants as they allow to control L. monocytogenes growth without altering the composition, the microflora and the chemical-physical characteristics of the product, thus ensuring safety and quality. Protective cultures also showed to reduce Enterobacteriaceae mean levels at the end of ripening and not to affect the natural concentration of lactic acid bacteria and coagulase-negative staphylococci.
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Gonzalez-Fandos E, Vazquez de Castro M, Martinez-Laorden A. Behaviour of Listeria monocytogenes and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage). Microorganisms 2021; 9:1963. [PMID: 34576857 PMCID: PMC8467648 DOI: 10.3390/microorganisms9091963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/25/2022] Open
Abstract
Riojano chorizo is a dry cured sausage manufactured with traditional technologies without adding starter cultures at low temperatures. Its characteristics differ from other types of chorizo since sugars and nitrites are no added and processing temperatures are low- This work evaluates the behaviour of Listeria monocytogenes during the processing of inoculated Riojano chorizo as well as the natural microflora that can play a technological role or be of interest as indicators. The sausage mixture was inoculated with a cocktail of three selected strains of L. monocytogenes (CECT 932, CECT 934 and CECT 4032) (4 log10 CFU/g) and after processed following the traditional production method. Samples were taken before inoculation, after inoculation, after stuffing (day 0) and on days 6, 13, 21 and 28 of processing. L. monocytogenes, mesophiles, Micrococcaceae, lactic acid bacteria, Enterobacteriaceae, S. aureus, sulfite-reducing clostridia and molds and yeast counts were evaluated. Furthermore, pH, water activity and humidity were determined. No growth of L mocytogenes was observed during the first 6 days, when the temperature of processing was 4 °C. The low temperature in the initial stages was a relevant hurdle to control L. monocytoegenes growth. A significant decrease (p ≤ 0.05) in L. monocytogenes counts was observed on day 13 compared to the initial counts. During drying (days 6 to 21) a reduction in this pathogen of 1.28 log CFU/g was observed. The low water activity below 0.92 on day 13 and 0.86 on day 21 seems to be critical for the reduction of L. monocytogenes.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006 Logroño, Spain; (M.V.d.C.); (A.M.-L.)
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Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ. Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods 2021; 10:foods10040856. [PMID: 33920797 PMCID: PMC8071108 DOI: 10.3390/foods10040856] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/15/2023] Open
Abstract
In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. The evolution of the natural microbial population throughout the “salchichón” ripening was also evaluated. For this, a total of 150 “salchichón” were elaborated and divided into six equal cases which were inoculated with different levels of L. monocytogenes, and L. sakei 205. Afterwards, sausages were ripened for 90 days according to a typical industrial process. Moisture content (%) and water activity (aw) decreased throughout the ripening up to values around 26% and 0.78, respectively. No differences for moisture content, aw, pH, NaCl and nitrite concentration were observed between the analyzed cases. Lactic acid bacteria counts in the L. sakei 205 inoculated cases were always higher than 6 log CFU g−1 during ripening. Enterobacteriaceae counts were reduced during ripening until non-detectable levels at the end of processing. Reductions in L. monocytogenes counts ranged from 1.6 to 2.2 log CFU g−1; therefore, the processing of “salchichón” itself did not allow the growth of this pathogen. Reduction in L. monocytogenes was significantly higher in the cases inoculated with L. sakei 205.
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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiol 2018; 74:21-33. [DOI: 10.1016/j.fm.2018.02.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 02/01/2018] [Accepted: 02/06/2018] [Indexed: 02/07/2023]
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Christieans S, Picgirard L, Parafita E, Lebert A, Gregori T. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages. Meat Sci 2018; 137:160-167. [DOI: 10.1016/j.meatsci.2017.11.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 11/15/2017] [Accepted: 11/20/2017] [Indexed: 12/18/2022]
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Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages. Food Microbiol 2017; 72:1-15. [PMID: 29407386 DOI: 10.1016/j.fm.2017.11.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 10/31/2017] [Accepted: 11/06/2017] [Indexed: 01/11/2023]
Abstract
Lactobacillus curvatus 54M16 produced bacteriocins sak X, sak Tα, sak Tβ and sak P. The aim of this study was to investigate the anti-listerial activity of the bacteriocins-producing strain against Listeria monocytogenes in vitro co-culture experiments and during the manufacture of fermented sausages. In MRS broth, Lb. curvatus 54M16 was able to inhibit L. monocytogenes to undetectable levels after 48 h at 20 °C or 5 days at 15 °C. Anti-listerial activity was lower during the production of fermented sausages with pathogen inoculation at levels of approximately 4 Log CFU g-1. However, total inhibition of L. monocytogenes native to the raw ingredients was achieved over the course of the fermentation. Moreover, 16S rRNA-based analysis revealed the ability of Lb. curvatus 54M16 to dominate and affect the bacterial ecosystem, whereas spoilage-associated bacterial genera, such as Brochothrix, Psychrobacter, Pseudomonas and some Enterobacteriaceae, were found until the end of ripening in sausages without Lb. curvatus 54M16. The use of the bacteriocins-producing Lb. curvatus 54M16 in fermented sausages could be an important contribution to product safety, provided that eco-physiological factors and other preservation methods are maintained at levels required for the inhibition of pathogens in controlled conditions.
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Kim NH, Cho TJ, Rhee MS. Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions. ADVANCES IN APPLIED MICROBIOLOGY 2017; 101:1-47. [PMID: 29050664 DOI: 10.1016/bs.aambs.2017.05.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
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Polese P, Del Torre M, Stecchini ML. Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent conditions. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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Roccato A, Uyttendaele M, Barrucci F, Cibin V, Favretti M, Cereser A, Cin MD, Pezzuto A, Piovesana A, Longo A, Ramon E, De Rui S, Ricci A. Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards. Food Microbiol 2016; 61:5-13. [PMID: 27697168 DOI: 10.1016/j.fm.2016.07.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 06/22/2016] [Accepted: 07/22/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Anna Roccato
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Federica Barrucci
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy
| | - Veronica Cibin
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy
| | - Michela Favretti
- Optimisation and Control of Food Production, Istituto Zooprofilattico Sperimentale delle Venezie, San Donà di Piave (VE), Italy
| | - Andrea Cereser
- Optimisation and Control of Food Production, Istituto Zooprofilattico Sperimentale delle Venezie, San Donà di Piave (VE), Italy
| | - Marta Dal Cin
- AZ-ULSS 8 VENETO - Serv. Vet. Asolo, Montebelluna (TV), Italy
| | - Alessandra Pezzuto
- Optimisation and Control of Food Production, Istituto Zooprofilattico Sperimentale delle Venezie, San Donà di Piave (VE), Italy
| | - Alessia Piovesana
- Optimisation and Control of Food Production, Istituto Zooprofilattico Sperimentale delle Venezie, San Donà di Piave (VE), Italy
| | - Alessandra Longo
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy
| | - Elena Ramon
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy
| | - Stefano De Rui
- AZ-ULSS 8 VENETO - Serv. Vet. Asolo, Montebelluna (TV), Italy
| | - Antonia Ricci
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Università 10, 35020 Legnaro (PD), Italy.
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15
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Ducic M, Klisara N, Markov S, Blagojevic B, Vidakovic A, Buncic S. The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Casaburi A, Di Martino V, Ferranti P, Picariello L, Villani F. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.016] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Coroller L, Jeuge S, Couvert O, Christieans S, Ellouze M. Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process. Food Microbiol 2015; 45:266-75. [DOI: 10.1016/j.fm.2014.06.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 06/12/2014] [Accepted: 06/13/2014] [Indexed: 11/25/2022]
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18
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Manios SG, Grivokostopoulos NC, Bikouli VC, Doultsos DA, Zilelidou EA, Gialitaki MA, Skandamis PN. A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin. Int J Food Microbiol 2014; 209:60-9. [PMID: 25600954 DOI: 10.1016/j.ijfoodmicro.2014.12.028] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2014] [Revised: 12/09/2014] [Accepted: 12/23/2014] [Indexed: 01/08/2023]
Abstract
A systematic approach in monitoring the hygiene of a meat processing plant using classical microbiological analyses combined with molecular characterization tools may assist in the safety of the final products. This study aimed: (i) to evaluate the total hygiene level and, (ii) to monitor and characterize the occurrence and spread of Salmonella spp. and Listeria monocytogenes in the environment and the final products of a meat industry that processes meat of global origin. In total, 2541 samples from the processing environment, the raw materials, and the final products were collected from a Greek meat industry in the period 2011-2013. All samples were subjected to enumeration of total viable counts (TVC), Escherichia coli (EC) and total coliforms (TCC) and the detection of Salmonella spp., while 709 of these samples were also analyzed for the presence L. monocytogenes. Pathogen isolates were serotyped and further characterized for their antibiotic resistance and subtyped by PFGE. Raw materials were identified as the primary source of contamination, while improper handling might have also favored the proliferation of the initial microbial load. The occurrence of Salmonella spp. and L. monocytogenes reached 5.5% and 26.9%, respectively. Various (apparent) cross-contamination or persistence trends were deduced based on PFGE analysis results. Salmonella isolates showed wide variation in their innate antibiotic resistance, contrary to L. monocytogenes ones, which were found susceptible to all antibiotics except for cefotaxime. The results emphasize the biodiversity of foodborne pathogens in a meat industry and may be used by meat processors to understand the spread of pathogens in the processing environment, as well as to assist the Food Business Operator (FBO) in establishing effective criteria for selection of raw materials and in improving meat safety and quality. This approach can limit the increase of microbial contamination during the processing steps observed in our study as well as the cross contamination of meat products.
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Affiliation(s)
- Stavros G Manios
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Nikolaos C Grivokostopoulos
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Vasiliki C Bikouli
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios A Doultsos
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Evangelia A Zilelidou
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Maria A Gialitaki
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece
| | - Panagiotis N Skandamis
- Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Food Hygiene and Quality Control, Iera Odos 75, Athens 11855, Greece.
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19
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Delgado Suárez EJ, Chairéz Espinosa A, Sierra Gómez pedroso LDC, Rodas Suárez O, Quiñones Ramírez EI, Rubio Lozano MS. Hot Water Shrinkage as a Post-Lethal Intervention against L
isteria Monocytogenes
: Preliminary Assessment in a Turkey-Based Virginia Ham Model. J Food Saf 2014. [DOI: 10.1111/jfs.12168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Enrique Jesús Delgado Suárez
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
| | - Aldebarán Chairéz Espinosa
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
| | | | - Oscar Rodas Suárez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; México D. F. México
| | | | - María Salud Rubio Lozano
- Facultad de Medicina Veterinaria y Zootecnia; Universidad Nacional Autónoma de México; Ciudad Universitaria 04510 México DF México
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20
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Barbosa MS, Todorov SD, Belguesmia Y, Choiset Y, Rabesona H, Ivanova IV, Chobert JM, Haertlé T, Franco BDGM. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. J Appl Microbiol 2014; 116:1195-208. [PMID: 24506656 DOI: 10.1111/jam.12438] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Revised: 11/19/2013] [Accepted: 01/06/2014] [Indexed: 11/29/2022]
Abstract
AIMS The study aimed at determining the biochemical characteristics of the bacteriocin produced by Lactobacillus sakei MBSa1, isolated from salami, correlating the results with the genetic features of the producer strain. METHODS AND RESULTS Identification of strain MBSa1 was performed by 16S rDNA sequencing. The bacteriocin was tested for spectrum of activity, heat and pH stability, mechanism of action, molecular mass and amino acid sequence when purified by cation-exchange and reversed-phase HPLC. Genomic DNA was tested for bacteriocin genes commonly present in Lact. sakei. Bacteriocin MBSa1 was heat-stable, unaffected by pH 2·0 to 6·0 and active against all tested Listeria monocytogenes strains. Maximal production of bacteriocin MBSa1 (1600 AU ml(-1)) in MRS broth occurred after 20 h at 25°C. The molecular mass of produced bacteriocin was 4303·3 Da, and the molecule contained the SIIGGMISGWAASGLAG sequence, also present in sakacin A. The strain contained the sakacin A and curvacin A genes but was negative for other tested sakacin genes (sakacins T-α, T-β, X, P, G and Q). CONCLUSIONS In the studied conditions, Lact. sakei MBSa1 produced sakacin A, a class II bacteriocin, with anti-Listeria activity. SIGNIFICANCE AND IMPACT OF THE STUDY The study covers the purification and characterization of the bacteriocin produced by a lactic acid bacteria isolated from salami (Lact. sakei MBSa1), linking genetic and expression information. Its heat-resistance, pH stability in acid conditions (pH 2·0-6·0) and activity against L. monocytogenes food isolates bring up a potential technological application to improve food safety.
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Affiliation(s)
- M S Barbosa
- Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil
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21
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A Study of the Effects of pH and Water Activity on the N-Nitrosopiperidine Formation in a Protein-Based Liquid System. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1249-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Ortiz S, López V, Garriga M, Martínez-Suárez JV. Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12362] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sagrario Ortiz
- Department of Food Technology; Spanish National Institute for Agricultural and Food Research and Technology (INIA); Autopista A6, km 7.5 28040 Madrid Spain
| | - Victoria López
- Bioinformatics and Public Health Unit; National Institute of Health Carlos III; 28220 Majadahonda, Madrid Spain
| | - Margarita Garriga
- Food Safety Program; Institute for Agriculture and Food Research and Technology (IRTA); 17121 Monells Girona Spain
| | - Joaquín V. Martínez-Suárez
- Department of Food Technology; Spanish National Institute for Agricultural and Food Research and Technology (INIA); Autopista A6, km 7.5 28040 Madrid Spain
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23
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Baer AA, Miller MJ, Dilger AC. Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12001] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arica A. Baer
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
| | - Michael J. Miller
- Dept. of Food Science and Human Nutrition; Div. of Nutritional Sciences; 905 S.; Goodwin Ave.; Urbana; IL 61801; U.S.A
| | - Anna C. Dilger
- Dept. of Animal Science, Univ. of Illinois Urbana-Champaign; 1503 S
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24
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Beltrame CA, Kubiak GB, Rottava I, Toniazzo G, Cansian RL, Lerin LA, de Oliveira D, Treichel H. Comparative lethality kinetic curves and predictive models of F-value for Listeria monocytogenes using different sanitizers. Food Sci Nutr 2013; 1:27-31. [PMID: 24804011 PMCID: PMC3951565 DOI: 10.1002/fsn3.5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Revised: 09/13/2012] [Accepted: 09/19/2012] [Indexed: 11/27/2022] Open
Abstract
The objective of this work was to evaluate the kinetic of inactivation of Listeria monocytogenes using peracetic acid, chlorhexidine, and organic acids as active agent, determining the respective D-, Z-, and F-values. From our knowledge, these important results from an industrial view point are not available in the current literature, mainly for organic acids, pointing out the main contribution of the present work. Lower D-values were obtained for peracetic acid and chlorhexidine, compared with the organic acids. For the reduction of 6 log10 of L. monocytogenes using peracetic acid, at 0.2, 0.1, and 0.05% are necessary 7.08, 31.08, and 130.44 min of contact, respectively. The mathematical models of F-values showed that at concentrations lower than 0.15% one can verify an exponential increase in F-values, for both de chlorhexidine and peracetic acid. The organic acids presented a linear behavior, showing slight variation in F-values, is even more effective in under dosage. The results obtained are of fundamental importance in terms of industrial strategy for sanitization procedure, permitting to choose the best relation product concentration/exposure time, aiming at reducing costs without compromising the disinfectant efficiency.
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Affiliation(s)
- Cezar A Beltrame
- Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil
| | - Gabriela B Kubiak
- Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil
| | - Ieda Rottava
- Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil
| | - Geciane Toniazzo
- Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil
| | - Rogério L Cansian
- Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, Erechim, Rio Grande do Sul, 99700-000, Brazil
| | - Lindomar A Lerin
- Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, UFSC, Campus Universitá rioBairro Trindade, Caixa Postal 476, Florianó polis, Santa Catarina, 88040-900, Brazil
| | - Débora de Oliveira
- Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, UFSC, Campus Universitá rioBairro Trindade, Caixa Postal 476, Florianó polis, Santa Catarina, 88040-900, Brazil
| | - Helen Treichel
- Universidade Federal da Fronteira Sul – Campus de ErechimAv. Dom Joã o Hoffmann, 313, Erechim, Rio Grande do Sul, 99700-000, Brazil
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25
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Mehdi Mahm M. Occurrence of Listeria monocytogenes in Raw Milk and Dairy Products in Noorabad, Iran. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/javaa.2010.16.19] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Barmpalia-Davis IM, Geornaras I, Kendall PA, Sofos JN. Survival of Listeria monocytogenes in a simulated dynamic gastrointestinal model during storage of inoculated bologna and salami slices in vacuum packages. J Food Prot 2008; 71:2014-23. [PMID: 18939746 DOI: 10.4315/0362-028x-71.10.2014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes counts were determined during storage (82 days, 4 degrees C) in vacuum packages of inoculated bologna and salami slices and after exposure to a simulated dynamic model of the stomach and small intestine. Variables controlled in the model included gastric emptying and gastrointestinal fluid secretion rates, gradual gastric acidification, and intestinal pH maintenance. L. monocytogenes populations increased on bologna and decreased on salami, reaching 8.7 and 1.4 log CFU/g, respectively, on day 82. Inactivation rates (IR) during gastric exposure of bologna and salami ranged from 0.079 (day 14) to 0.158 (day 57) log CFU/g/min and from 0.013 (day 42) to 0.051 (day 1) log CFU/g/min, respectively. On corresponding days, gastric IR for cells on salami were lower than on bologna, suggesting potential protective effects of the former product. However, it is also possible that the low initial L. monocytogenes levels reached with storage of salami (< or = 2.5 log CFU/g after day 27) may have resulted in slower reductions than in the high levels on bologna. Gradual decline of gastric pH allowed survival in the gastric compartment during the initial stages, which resulted in a large fraction of the cells being delivered into the intestinal compartment. Intestinal IR ranged from 0.003 to 0.048 (bologna) and from 0.002 to 0.056 (salami) log CFU/g/min throughout storage. Although findings indicated potential effects of salami against gastric killing of L. monocytogenes, any effects of the food matrix per se on the gastrointestinal survival of the pathogen were overwhelmed by the high and low contamination levels reached on bologna and salami, respectively, during storage.
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Affiliation(s)
- Ioanna M Barmpalia-Davis
- Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
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27
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Ravyts F, Barbuti S, Frustoli MA, Parolari G, Saccani G, De Vuyst L, Leroy F. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. J Food Prot 2008; 71:1817-27. [PMID: 18810865 DOI: 10.4315/0362-028x-71.9.1817] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages. The strain was successful in both Belgian-type sausage and Italian salami that were artificially contaminated with about 3.5 log CFU g(-1) of Listeria monocytogenes. After completion of the production process, this led to listerial reductions of up to 1.4 and 0.6 log CFU g(-1), respectively. In a control sausage, containing only the commercial fermentative starter, the reduction was limited to 0.8 log CFU g(-1) for the Belgian-type recipe, where pH decreased from 5.9 to 4.9, whereas an increase of 0.2 log CFU g(-1) was observed for Italian salami, in which the pH rose from 5.7 to 5.9 after an initial decrease to pH 5.3. In a Cacciatore recipe inoculated with 5.5 log CFU g(-1) of L. monocytogenes and in the presence of L. sakei CTC 494, there was a listerial reduction of 1.8 log CFU g(-1) at the end of the production process. This was superior to the effect obtained with the control sausage (0.8 log CFU g(-1)). Two commercial antilisterial cultures yielded reductions of 1.2 and 1.5 log CFU g(-1). Moreover, repetitive DNA sequence-based PCR fingerprinting demonstrated the competitive superiority of L. sakei CTC 494.
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Affiliation(s)
- Frédéric Ravyts
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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28
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Tolvanen R, Hellström S, Elsser D, Morgenstern H, Björkroth J, Korkeala H. Survival of Listeria monocytogenes strains in a dry sausage model. J Food Prot 2008; 71:1550-5. [PMID: 18724747 DOI: 10.4315/0362-028x-71.8.1550] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival of five inoculated Listeria monocytogenes strains (DCS 31, DCS 184, AT3E, HT4E, and HR5E) was studied in dry fermented sausages prepared using two different starter cultures (starter A and B) with or without a protective Lactobacillus plantarum DDEN 2205 strain. L. monocytogenes was detected throughout ripening in every sausage sample in which the L. plantarum DDEN 2205 strain had not been used. The use of either starter A, with a high concentration of protective culture, or starter B, with a low concentration of protective culture, resulted in L. monocytogenes-negative sausages after 17 days of ripening. Differential survival was noted among the L. monocytogenes strains during fermentation. Strains AT3E and DCS 31 survived in sausages with protective cultures more often than did the other strains, whereas HT4E and HR5E were inhibited during ripening by all starter and protective cultures used. Protective cultures such as L. plantarum may be used as part of a hurdle strategy in dry sausage processing, but variations in susceptibility of different L. monocytogenes strains can create problems if other hurdles are not included.
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Affiliation(s)
- Riina Tolvanen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O. Box 66, FIN-00014 University of Helsinki, Finland
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29
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Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJE. Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami. J Food Prot 2007; 70:2313-20. [PMID: 17969613 DOI: 10.4315/0362-028x-70.10.2313] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival of postprocess Listeria monocytogenes contamination on sliced salami, stored under the temperatures associated with retail and domestic storage, was investigated. Sliced salami was inoculated with low and high concentrations of L. monocytogenes before being packaged under vacuum or air. Survival of L. monocytogenes was determined after storage of sausages for 45 or 90 days for low or high sample inocula, respectively, at 5, 15, and 25 degrees C. All survival curves of L. monocytogenes were characterized by an initial rapid inactivation within the first days of storage, followed by a second, slower inactivation phase or "tailing." Greater reduction of L. monocytogenes was observed at the high storage temperature (25 degrees C), followed by ambient (15 degrees C) and chill (5 degrees C) storage conditions. Moreover, vacuum packaging resulted in a slower destruction of L. monocytogenes than air packaging, and this effect increased as storage temperature decreased. Although L. monocytogenes numbers decreased to undetectable levels by the end of the storage period, the time (in days) needed for this reduction and for the total elimination of the pathogen decreased with high temperature, aerobic storage, and high inoculum. Results of this study clearly indicated that the kinetics of L. monocytogenes were highly dependent on the interaction of factors such as storage temperature, packaging conditions, and initial level of contamination (inoculum). These results may contribute to the exposure assessment of quantitative microbial risk assessment and to the establishment of storage-packaging recommendations of fermented sausages.
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Affiliation(s)
- Antonia S Gounadaki
- Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Department of Food Science & Technology, Iera Odos 75, Athens, 11855, Greece
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30
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Ferreira V, Barbosa J, Silva J, Vendeiro S, Mota A, Silva F, Monteiro MJ, Hogg T, Gibbs P, Teixeira P. Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal. Food Microbiol 2007; 24:618-23. [PMID: 17418313 DOI: 10.1016/j.fm.2006.12.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2006] [Revised: 12/07/2006] [Accepted: 12/30/2006] [Indexed: 10/23/2022]
Abstract
"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.
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Affiliation(s)
- Vânia Ferreira
- Escola Superior de Biotecnologia, Rua Dr António Bernardino de Almeida, 4200-072 Porto, Portugal
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31
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Zuliani V, Lebert I, Augustin JC, Garry P, Vendeuvre JL, Lebert A. Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts. J Appl Microbiol 2007; 103:536-50. [PMID: 17714386 DOI: 10.1111/j.1365-2672.2007.03283.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS to study and model the effect of sodium acetate, sodium lactate, potassium sorbate and combination of acid salts on the behaviour of Listeria monocytogenes in ground pork. METHODS AND RESULTS Water activity (a(w)), pH and concentration of acid salt of the meat were adjusted. The behaviour of inoculated L. monocytogenes was studied and modelled according to physicochemical parameters values. Whatever the acid salt concentration used, we observed an inhibition of the growth of L. monocytogenes at pH 5.6 and a(w) 0.95. At pH 6.2 and a(w) 0.97, addition of 402 mmol l(-1) of sodium lactate or 60 mmol l(-1) of potassium sorbate was required to observe a slower growth. CONCLUSIONS The inhibitory effect of acid salts was a function of pH, a(w), as well as of the nature and concentration of acid salts added. When one acid salt was added, the Augustin's model (Augustin et al. 2005) yielded generally correct predictions of either the survival or growth of L. monocytogenes. SIGNIFICANCE AND IMPACT OF THE STUDY The suggested model can be used for risk assessment concerning L. monocytogenes in pork products.
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Affiliation(s)
- V Zuliani
- IFIP-Institut de la filière porcine Antenne de Maisons-Alfort, Maisons-Alfort, France.
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32
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Hampikyan H, Ugur M. The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks). Meat Sci 2007; 76:327-32. [DOI: 10.1016/j.meatsci.2006.11.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2006] [Revised: 11/26/2006] [Accepted: 11/28/2006] [Indexed: 10/23/2022]
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Lebert I, Leroy S, Talon R. Effect of industrial and natural biocides on spoilage, pathogenic and technological strains grown in biofilm. Food Microbiol 2007; 24:281-7. [PMID: 17188206 DOI: 10.1016/j.fm.2006.04.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2006] [Revised: 04/24/2006] [Accepted: 04/25/2006] [Indexed: 11/19/2022]
Abstract
This study aimed at investigating bactericide solutions effective on spoilage and pathogenic bacteria while preserving technological bacteria. Two compounds of essential oil (thymol and eugenol), one essential oil of Satureja thymbra and two industrial biocides (PE 270-30, Brillo) were tested on technological strains (Staphylococcus equorum, Staphylococcus succinus and Lactobacillus sakei) grown in monoculture biofilm and on a mixed biofilm of pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes) and spoilage bacteria (Pseudomonas fragi, Escherichia coli). Biofilm cultures were performed in glass fibre filters for 24h at 20 degrees C before application of biocides. Thymol and eugenol had no effect on the mixed biofilm. S. thymbra (2%) was highly effective on spoilage strains (5 log reduction), and S. equorum (4 log reduction) was moderately effective on pathogens (2.3 log reduction) and not effective on S. succinus and L. sakei (0.5 log reduction). PE-270-30 with 10% Na((2))SO((4)) decreased spoilage bacteria (5.1 log reduction), maintained the technological bacteria, but did not reduce the pathogens. The disinfectant Brillo (3%) killed all the strains. These results showed the difficulty in obtaining a biocide that is effective in destroying spoilage and pathogenic bacteria while preserving technological bacteria. Essential oils could be a good alternative for eradicating spoilage bacteria in the food environment where they are often found at high levels.
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Affiliation(s)
- Isabelle Lebert
- Institut National de la Recherche Agronomique, Centre de Clermont-Ferrand-Theix, Unité de Microbiologie, 63122 Saint-Genès Champanelle, France.
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Lebert I, Leroy S, Giammarinaro P, Lebert A, Chacornac JP, Bover-Cid S, Vidal-Carou MC, Talon R. Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units. Meat Sci 2006; 76:112-22. [PMID: 22064197 DOI: 10.1016/j.meatsci.2006.10.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2006] [Revised: 10/18/2006] [Accepted: 10/19/2006] [Indexed: 10/23/2022]
Abstract
Naturally fermented sausages produced in nine traditional French processing units and their environmental surfaces were characterised by microbial and physico-chemical analyses. Salmonella and Staphylococcus aureus were not detected in the environment whereas Listeria monocytogenes was detected in four samples. Staphylococcus/Kocuria, lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, yeasts/moulds and enterococci contaminated the surfaces of two processing units, indicating insufficient cleaning and disinfection procedures. The final sausages did not present any health risk in seven of the processing units. In two of the processing units, the final sausages were contaminated with S. aureus and L. monocytogenes, respectively, at levels exceeding the maximum tolerable limit. Staphylococcus/Kocuria and LAB grew well in the products. Biogenic amines were found in the majority of the final products. Their occurrence was associated with high numbers of lactic acid bacteria and enterococci. The study outlined the processing and microbial diversities of French naturally fermented sausages.
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Affiliation(s)
- I Lebert
- INRA, Centre de Clermont-Ferrand Theix, Unité de Microbiologie, 63122 Saint-Genès Champanelle, France
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Thévenot D, Delignette-Muller ML, Christieans S, Leroy S, Kodjo A, Vernozy-Rozand C. Serological and molecular ecology of Listeria monocytogenes isolates collected from 13 French pork meat salting–curing plants and their products. Int J Food Microbiol 2006; 112:153-61. [PMID: 16843563 DOI: 10.1016/j.ijfoodmicro.2006.06.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2005] [Revised: 02/08/2006] [Accepted: 06/02/2006] [Indexed: 11/24/2022]
Abstract
The purpose of this study was dual: 1. to evaluate the serotype distribution of 1028 Listeria monocytogenes isolates collected in 13 French salting factories and their products and 2. to identify sources of L. monocytogenes contamination in these factories and trace the routes of spread by PFGE (Pulsed-Field Gel Electrophoresis) typing. Serotypes 1/2a, 1/2b, 1/2c, 4b and 4e occurred. Pulsotype diversity was high among strains collected in plants and products. Furthermore, strains showing similar pulsotypes occurred on the same surfaces after an interval of at least two weeks and in unrelated factories. Forty five strains were genetically closely related to a 4b serotype L. monocytogenes strain isolated from a human clinical case of listeriosis. Our results highlighted the fact that L. monocytogenes is introduced into meat processing plants through raw meat. To overcome such contamination, suppliers of raw material should adhere to specific microbiological control measures. In addition, more attention should be focused on the appropriateness and compliance with procedures of cleaning and disinfection.
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Affiliation(s)
- D Thévenot
- Unité de Microbiologie Alimentaire et Prévisionnelle, Ecole Nationale Vétérinaire de Lyon, B.P. 83, 69280 Marcy l'étoile, France.
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Sırıken B, Özdemir M, Yavuz H, Pamuk S. The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey. Food Control 2006. [DOI: 10.1016/j.foodcont.2005.06.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kostrzynska M, Bachand A. Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review. Can J Microbiol 2006; 52:1017-26. [PMID: 17215892 DOI: 10.1139/w06-058] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Lactic acid bacteria (LAB) are often utilized to control food-borne pathogens on produce and on cooked, fermented, or refrigerated meats. Most research to date has focused on the inhibition of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella, Clostridium botulinum, and spoilage microorganisms. LAB are excellent candidates for reducing pathogen levels on foods because they inhibit the growth of these microorganisms through various mechanisms without causing unacceptable sensory changes. This review provides an up-to-date look at research directed at maximizing the use of LAB by selecting the most appropriate strains, by learning how to apply them to foods most effectively, and by gaining an understanding of the mechanism by which they inhibit pathogens.Key words: bacterial competition, lactic acid bacteria, food-borne pathogens, meat products, produce.
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Affiliation(s)
- M Kostrzynska
- Agriculture and Agri-Food Canada, Food Research Program, Guelph, ON, Canada.
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Chouliara I, Samelis J, Kakouri A, Badeka A, Savvaidis I, Riganakos K, Kontominas M. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat Sci 2006; 74:303-11. [DOI: 10.1016/j.meatsci.2006.03.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2005] [Revised: 03/24/2006] [Accepted: 03/24/2006] [Indexed: 10/24/2022]
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Thévenot D, Dernburg A, Vernozy-Rozand C. An updated review of Listeria monocytogenes in the pork meat industry and its products. J Appl Microbiol 2006; 101:7-17. [PMID: 16834586 DOI: 10.1111/j.1365-2672.2006.02962.x] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria monocytogenes can occur in pork meat products. This study discusses the presence of L. monocytogenes in raw pork meat, in the processing environment and in finished products. The prevalence of L. monocytogenes generally increases from the farm to the manufacturing plants and this mainly due to cross-contamination. In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g(-1). In such cases, L. monocytogenes has been able to survive and/or to grow despite the hurdles encountered during the manufacturing and conservation processes. Accordingly, attention must be paid to the design of food-processing equipment and to the effectiveness of the cleaning and disinfecting procedures in factories. Finally, the production of safe pork meat products is based on the implementation of general preventive measures such as Good Hygiene Practices, Good Manufacturing and the Hazard Analysis Critical Control Point.
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Affiliation(s)
- D Thévenot
- Unité de Microbiologie Alimentaire et Prévisionnelle, Ecole Nationale Vétérinaire de Lyon, Marcy l'étoile, France.
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Nightingale KK, Thippareddi H, Phebus RK, Marsden JL, Nutsch AL. Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes. J Food Prot 2006; 69:794-800. [PMID: 16629021 DOI: 10.4315/0362-028x-69.4.794] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 30 degrees C for 24, 40, or 72 h and then dried to target moisture/protein ratios (MPRs) of 1.9:1 or 1.4:1. Links were sampled after fermentation (24, 40, and 72 h) and after combined fermentation-drying treatments (MPRs of 1.9:1 and 1.4:1 for all fermentation periods), and microbiological and proximate analyses were performed at each sampling. Pathogen populations were enumerated by direct plating on selective agar and by an injured-cell recovery method. When enumerated by the injured-cell recovery method, Salmonella populations were reduced by 1.2 to 2.1 log CFU/g after fermentation alone (24 to 72 h) and by 2.4 to 3.4 log CFU/g when fermentation was followed by drying. Drying to an MPR of 1.4:1 was no more effective than drying to an MPR of 1.9:1 (P > 0.05). When enumerated directly on selective media, Salmonella populations were reduced from 1.6 to 2.4 log CFU/g and from 3.6 to 4.5 log CFU/g for fermentation alone and fermentation followed by drying, respectively. L. monocytogenes populations were reduced by <1.0 log CFU/g following all fermentation and combined fermentation-drying treatments, regardless of the enumeration method. These results suggest that the Italian-style salami manufacturing process evaluated does not adequately reduce high pathogen loads. Processors may thus need to consider supplemental measures, such as raw material specifications and a final heating step, to enhance the lethality of the overall manufacturing process.
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Affiliation(s)
- K K Nightingale
- Department of Animal Sciences & Industry and Food Science Institute, Kansas State University, Manhattan 66506, USA
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