Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.
The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.
Garriga
Margarita
M
Institut de Recerca i Tecnologia Agroalimentaries, Meat Technology Centre, Granja Camps i Armet, 17121 Monells, Spain.
Marcos
Begonya
B
Martin
Belén
B
Veciana-Nogués
M Teresa
MT
Bover-Cid
Sara
S
Hugas
Marta
M
Aymerich
Teresa
T
D000818:Animals; D000898:Antibiosis; D001679:Biogenic Amines / Q000032:analysis / Q000096:biosynthesis*; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D004755:Enterobacteriaceae / Q000254:growth & development; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D006920:Hygiene; D007778:Lactobacillus / Q000502:physiology; D008089:Listeria monocytogenes / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D010957:Plasmids / Q000032:analysis; D012475:Salmonella / Q000254:growth & development; D013210:Staphylococcus / Q000502:physiology; D013552:Swine
D001679:Biogenic Amines; D004269:DNA, Bacterial