title: Bactometer system versus traditional methods for monitoring bacteria populations in salchichón during its ripening process.
abstract: The performance of the Bactometer system (an impedimetric microbial monitoring system) compared with traditional methods (microbial colony counts) for monitoring bacterial populations (lactic acid bacteria [LAB], Enterobacteriaceae, and coliforms) was studied in 90 samples of an experimental salchichón (a type of Spanish ripened dry sausage) during its ripening process. The population quantitations were carried out with fresh sausage, semiripened sausage (14 days of ripening), and finished product (28 days of ripening). The results showed a high correlation between the traditional microbial colony count (in CFU per gram) and the impedance detection time: -0.98, -0.97, and -0.94 for coliforms, Enterobacteriaceae, and LAB, respectively (P < 0.01). Considering the results obtained with regard to the enumeration of populations of Enterobacteriaceae, coliforms, and LAB in salchichón during its ripening process, the advantages of impedance with respect to plate counts for monitoring the microbial dynamics of ripening processes are notable, especially in its time-saving aspects: between 19 and 21 h in the case of Enterobacteriaceae, between 7 and 20 h for coliforms, and between 32 and 46 h for LAB.
authors.affiliation: Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, E-14071 Córdoba, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Priego
authors.forename: L M
authors.initials: LM
authors.lastname: Medina
authors.forename: R
authors.initials: R
authors.lastname: Jordano
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial / Q000379:methods*; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D007778:Lactobacillus / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D013030:Spain; D013997:Time Factors