Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.
The single and combined effects of enterocin AS-48 and high hydrostatic pressure (HHP) on Listeria monocytogenes, Salmonellaenterica, and Staphylococcus aureus was investigated in fuet (a low acid fermented sausage) during ripening and storage at 7 degrees C or at room temperature. AS-48 (148 AU g(-1)) caused a drastic 5.5 log cfu g(-1) decrease in L. monocytogenes (P<0.001) and a significant (P<0.01) inhibition (1.79 logs) for Salmonella at the end of ripening (10 d). After pressurization (400 MPa) and storage Listeria counts remained below 5 cfu g(-1) in all fuets containing AS-48 (pressurized or not). HHP alone had no anti-Listeria effect. HHP treatment significantly reduced Salmonella counts, with lowest levels in pressurized fuets with AS-48. S. aureus showed similar growth for all treatments and storage conditions. These results indicate that AS-48 can be applied alone to control L. monocytogenes and combined with HHP treatment to control Salmonella in fuets.
Ananou
Samir
S
Departamento de Microbiología, Universidad de Granada, 18071 Granada, Spain.
Garriga
Margarita
M
Jofré
Anna
A
Aymerich
Teresa
T
Gálvez
Antonio
A
Maqueda
Mercedes
M
Martínez-Bueno
Manuel
M
Valdivia
Eva
E
D001419:Bacteria / Q000187:drug effects; D001430:Bacteriocins / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology; D006874:Hydrostatic Pressure; D008461:Meat Products / Q000382:microbiology*
D001430:Bacteriocins; D005520:Food Preservatives; C466236:enterocin AS-48, Enterococcus faecalis