Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Patarata, Luís; Novais, Margarida; Fraqueza, Maria João; Silva, José António

doi:10.3390/foods9050676

Cited by 13 publications

(12 citation statements)

References 43 publications

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“…Thus, some industrial practices such as the reduction of fermentation times to increase the production yield, slicing, decreased salt content or decrease/absence of nitrites allow conditions for the survival of foodborne pathogens [ 40 , 41 , 42 , 43 ]. In addition, low initial natural microbial load of meat batter for fermented sausage manufacture may pose a risk for pathogen multiplication due to the reduced competition [ 44 ]. In this context, starter cultures present a key role in the guarantee of the safety of these products.…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

“…In addition, in case of high microbial contamination, the antimicrobial effect of starter cultures can be compromised. For example, if the initial contamination level is high, the use of a starter culture cannot improve the quality of the food product [ 44 ]. Thus, it has been reported [ 59 ] that the antimicrobial effect of natural microbiota cannot be enough in high microbial contamination of meat batter of Italian salami with 7 log cfu/g of Salmonella spp.…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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“…All these properties, in our opinion, could also affect other quality features, such as microbiological and sensory properties. In fact, the lower decrease in a w values, as also evidenced in a recent study [ 48 ], could affect the microbial behaviour, compromising the more prompt inhibition of undesirable microbial groups.…”

Section: Resultsmentioning

confidence: 74%

“…In order to simulate Listeria contamination during the process, a challenge test on fermented sausage, prepared as reported above, was carried out in parallel. For this purpose, the experimental design proposed by Paratata et al [ 48 ] with some modifications was adopted. In detail, aliquots of each mixture batch described above were used and inoculated (1% v/w) with 3 Log CFU/g of the multi-strain Listeria cocktail, a mixture of four strains of L. innocua : the strain ATCC 33090 and strains Li03, Li12, and Li13.…”

Section: Methodsmentioning

confidence: 99%

Low-Fat and High-Quality Fermented Sausages

et al. 2020

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The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.

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“…P. putida metabolic activity in aerobically stored meat leads to volatile compounds production, which affects meat spoilage [ 43 ]. S. aureus is also known as a foodborne pathogen that contaminates meat products [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Resuscitation of Pulsed Electric Field-Treated Staphylococcus aureus and Pseudomonas putida in a Rich Nutrient Medium

Emanuel

Dubrovin

Pogreb

et al. 2021

Foods

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Pulsed electric fields (PEFs) technology was reported to be useful as a disinfection method in the liquid food industry. This technology may lead to membrane permeabilization and bacterial death. However, resuscitation of viable but non-culturable cells and sublethally injured microorganisms in food was reported to be associated with foodborne outbreaks. The main aim of this study was to investigate the possible recovery of injured PEF-treated bacteria. The PEF treatment of Staphylococcus aureus and Pseudomonas putida led to a reduction of 3.2 log10 and 4.8 log10, respectively. After 5 h, no colony forming units (CFUs) were observed when the bacteria were suspended in phosphate buffer saline (PBS); and for 24 h, no recovery was observed. The PEF-treated S. aureus in brain-heart infusion (BHI) medium were maintained at 1.84 × 104 CFU mL−1 for about 1.5 h. While P. putida decreased to zero CFU mL−1 by the 4th hour. However, after that, both bacteria recovered and began to multiply. Flow cytometry analysis showed that PEF treatment led to significant membrane permeabilization. Mass spectrometry analysis of PEF-treated P. putida which were suspended in BHI revealed over-expression of 22 proteins, where 55% were related to stress conditions. Understanding the recovery conditions of PEF-treated bacteria is particularly important in food industry pasteurization. To our knowledge, this is the first comprehensive study describing the recovery of injured PEF-treated S. aureus and P. putida bacteria.

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Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Cited by 13 publications

References 43 publications

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Low-Fat and High-Quality Fermented Sausages

Resuscitation of Pulsed Electric Field-Treated Staphylococcus aureus and Pseudomonas putida in a Rich Nutrient Medium

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