title: Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage.
abstract: Two formulations of chicken summer sausages [100% hand deboned chicken meat (HDCM) and 85% HDCM and 15% chicken hearts (HDCM-CH)] were prepared with a nonpediocin-producing (PED-) Pediococcus acidilactici starter culture and inoculated with 10(4) or 10(7) cfu of a five-strain mixture of Listeria monocytogenes/g of batter. Sausages were fermented to pH 5.0 (11 h), cooked to an internal temperature of 66.5 C, cold-showered, and stored at 4 C (60 days) and 30 C (7 days). For both formulations and inoculation levels, L. monocytogenes populations decreased 1.3 to 1.8 log10 cfu/g by the end of fermentation. No L. monocytogenes organisms were recovered from sausages (by enrichment) following the cook and shower or storage at 4 or 30 C. In contrast, P. acidilactici increased .7 to 1.2 log10 cfu/g during fermentation, and < 10(2) cfu/g remained after the cook and shower and storage at 4 and 30 C. In a second set of experiments, sausages (HDCM) were prepared with a PED- or a pediocin-producing (PED+) P. acidilactici starter culture and challenged with the L. monocytogenes mixture (10(7) cfu/g). The PED- culture reduced numbers of L. monocytogenes 1.2 log10 cfu/g during fermentation, whereas L. monocytogenes numbers declined 2.6 log10 cfu/g in the presence of the PED+ culture. Although acid production by both starter cultures was equivalent, greater inhibition of L. monocytogenes by the PED+ compared with the PED- starter culture was attributed to in situ production of pediocin. Pediococcal starter cultures and proper cooking eliminated L. monocytogenes from sausages and established that PED+ cultures provide an additional hurdle against poultry-related listeriosis.
authors.affiliation: Department of Food Science, University of Wisconsin, Madison 53706.
authors.forename: G
authors.initials: G
authors.lastname: Baccus-Taylor
authors.forename: K A
authors.initials: KA
authors.lastname: Glass
authors.forename: J B
authors.initials: JB
authors.lastname: Luchansky
authors.forename: A J
authors.initials: AJ
authors.lastname: Maurer
mesh_terms: D000818:Animals; D001430:Bacteriocins / Q000096:biosynthesis* / Q000494:pharmacology; D002645:Chickens; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D010376:Pediococcus / Q000502:physiology*
chemical_list: D001430:Bacteriocins