Potential infective and toxic microbiological hazards associated with the consumption of fermented foods

Rowan, Neil J.; Anderson, John G.; Smith, John E.

doi:10.1007/978-1-4613-0309-1_26

Cited by 7 publications

(5 citation statements)

References 56 publications

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“…Specifically, as reported in the literature, the reduction in L. monocytogenes count in some foodstuffs may have been attributable to the inhibitory effects of various metabolic products of LAB such as carbon dioxide, short-chain organic acids, hydrogen peroxide, diacetyl, and antimicrobial peptides [54].…”

Section: Resultsmentioning

confidence: 80%

Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

et al. 2020

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Recently, particular attention has been addressed to the control of Listeria monocytogenes in ready-to-eat meat products, such as fermented salami, as a consequence of several listeriosis outbreaks associated with the consumption of these types of products. A short-ripened spreadable salami, typically produced in the Umbria region (Central Italy), was challenged with L. monocytogenes aiming to evaluate the pathogen’s growth dynamics and to define its growth potential during processing and storage time. The pathogen counts were stable in the inoculum level (2 Log CFU/g) during the production process and up to 30 days of storage time, decreasing thereafter. The growth potentials registered for process phase and storage time were 0.40 and −1.28, showing that the application of the hurdles technology principle successfully creates an unfavorable environment for L. monocytogenes growth.

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Section: Resultsmentioning

confidence: 80%

Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

et al. 2020

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“…In Moo som, a rapid growth of LAB caused a total acid increase and pH to decrease to below 4.6 within 3 d, which is essential to inhibit growth of unfavorable microflora [30]. Additionally, various metabolic products of LAB, such as short-chain organic acids, hydrogen peroxide, carbon dioxide, diacetyl and bacteriocin have antimicrobial potential [34].…”

Section: Resultsmentioning

confidence: 99%

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som

Tangwatcharin

Nithisantawakhup

Sorapukdee

2019

Asian-Australas J Anim Sci

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Objective The aims of this study were to select one strain of Lactobacillus plantarum ( L. plantarum ) for a potential indigenous safe starter culture with low level antibiotic resistant and low biogenic amine production and evaluate its effect on biogenic amines reduction in Moo som. Methods Three strains of indigenous L. plantarum starter culture (KL101, KL102, and KL103) were selected based on their safety including antibiotic resistance and decarboxylase activity, and fermentation property as compared with a commercial starter culture ( L. plantarum TISIR543). Subsequently, the effect of the selected indigenous safe starter culture on biogenic amines formation during Moo som fermentation was studied. Results KL102 and TISIR 543 were susceptible to penicillin G, tetracycline, chloramphenicol, erythromycin, gentamycin, streptomycin, vancomycin, ciprofloxacin and trimethoprim (MIC90 ranging from 0.25 to 4 μg/mL). All strains were negative amino acid-decarboxylase for lysis of biogenic amines in screening medium. For fermentation in Moo som broth, a relatively high maximum growth rate of KL102 and TISIR543 resulted in a generation time than in the other strains (p<0.05). These strain counts were constant during the end of fermentation. Similarly, KL102 or TISIR543 addition supported increases of lactic acid bacterial count and total acidity in Moo som fermentation. For biogenic amine reduction, tyramine, putrescine, histamine and spermine contents in Moo som decreased significantly by the addition KL102 during 1 d of fermentation (p<0.05). In final product, histamine, spermine and tryptamine contents in Moo som inoculated with KL102 were lower amount those with TISIR543 (p<0.05). Conclusion KL102 was a suitable starter culture to reduce the biogenic amine formation in Moo som.

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“…Similarly, a slight decline in L. monocytogenes counts by 1.9e2.0 log CFU/g at 96 h was detected in Nham inoculated with non-pediocin producing P. pentosaceus N111 (batch N4L5 and N6L5 inoculated with 10 4 and 10 6 CFU/g, respectively). This reduction in L. monocytogenes count may have been due to the inhibitory effects of various metabolic products of LAB, viz, carbon dioxide, short-chain organic acids, hydrogen peroxide, diacetyl, and antimicrobial peptide (Rowan, Anderson, & Smith, 1998). In addition, inhibition may be probably due to antimicrobial properties of some of the ingredients used in Nham, such as sodium nitrite (Pennington, 1998), sodium tripolyphosphate (Vareltzis, Soultos, Koidis, Ambrosiadis, & Genigeorgis, 1997), or allicin from garlic (Serge & David, 1999).…”

Section: Anti-listerial Effects Of P Pentosaceus Bcc 3772 In Nhammentioning

confidence: 97%

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

et al. 2012

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Potential infective and toxic microbiological hazards associated with the consumption of fermented foods

Cited by 7 publications

References 56 publications

Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som

Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage

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