title: Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment.
abstract: Listeria monocytogenes NCTC10527 was examined with respect to its nonthermal inactivation kinetics in fermented sausages from four European countries: Serbia-Montenegro, Hungary, Croatia, and Bosnia-Herzegovina. The goal was to quantify the effect of fermentation and ripening conditions on L. monocytogenes with the simultaneous presence or absence of bacteriocin-producing lactic acid bacteria (i.e., Lactobacillus sakei). Different models were used to fit the experimental data and to calculate the kinetic parameters. The best model was chosen based on statistical comparisons. The Baranyi model was selected because it fitted the data better in most (73%) of the cases. The results from the challenge experiments and the subsequent statistical analysis indicated that relative to the control condition the addition of L. sakei strains reduced the time required for a 4-log reduction of L. monocytogenes (t(4D)). In contrast, the addition of the bacteriocins mesenterocin Y and sakacin P decreased the t(4D) values for only the Serbian product. A case study for risk assessment also was conducted. The data of initial population and t(4D) collected from all countries were described by a single distribution function. Storage temperature, packaging method, pH, and water activity of the final products were used to calculate the inactivation of L. monocytogenes that might occur during storage of the final product (U.S. Department of Agriculture Pathogen Modeling Program version 7.0). Simulation results indicated that the addition of L. sakei strains significantly decreased the simulated L. monocytogenes concentration of ready-to-eat fermented sausages at the time of consumption.
authors.affiliation: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-118 55 Athens, Greece. ehd@aua.gr
authors.forename: Eleftherios H
authors.initials: EH
authors.lastname: Drosinos
authors.forename: Marios
authors.initials: M
authors.lastname: Mataragas
authors.forename: Slavica
authors.initials: S
authors.lastname: Vesković-Moracanin
authors.forename: Judit
authors.initials: J
authors.lastname: Gasparik-Reichardt
authors.forename: Mirza
authors.initials: M
authors.lastname: Hadziosmanović
authors.forename: Davor
authors.initials: D
authors.lastname: Alagić
mesh_terms: D000818:Animals; D000898:Antibiosis; D017522:Bosnia and Herzegovina; D003257:Consumer Product Safety; D017523:Croatia; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006814:Hungary; D007700:Kinetics; D007778:Lactobacillus / Q000502:physiology*; D008089:Listeria monocytogenes / Q000254:growth & development* / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D008954:Models, Biological; D018570:Risk Assessment; D013552:Swine; D015022:Yugoslavia