Survival of Listeria monocytogenes Strains in a Dry Sausage Model

Abstract

The survival of five inoculated Listeria monocytogenes strains (DCS 31, DCS 184, AT3E, HT4E, and HR5E) was studied in dry fermented sausages prepared using two different starter cultures (starter A and B) with or without a protective Lactobacillus plantarum DDEN 2205 strain. L. monocytogenes was detected throughout ripening in every sausage sample in which the L. plantarum DDEN 2205 strain had not been used. The use of either starter A, with a high concentration of protective culture, or starter B, with a low concentration of protective culture, resulted in L. monocytogenes-negative sausages after 17 days of ripening. Differential survival was noted among the L. monocytogenes strains during fermentation. Strains AT3E and DCS 31 survived in sausages with protective cultures more often than did the other strains, whereas HT4E and HR5E were inhibited during ripening by all starter and protective cultures used. Protective cultures such as L. plantarum may be used as part of a hurdle strategy in dry sausage processing, but variations in susceptibility of different L. monocytogenes strains can create problems if other hurdles are not included.

Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils

“…While some studies have examined other foods (Palumbo & Williams, 1990), they have not studied on the effects of different types of food soils on L. monocytogenes survival on stainless steel surfaces. Furthermore, studies have documented interstrain differences in survival in the presence of acid stress (BarmpaliaDavis, Geornaras, Kendall, & Sofos, 2008), survival in food (Tolvanen et al, 2008) and biofilm formation (Takahashi et al, 2009), but to the best of our knowledge, there have been no studies comparing the survival of different strains of L. monocytogenes on stainless steel surfaces.…”

Differential Listeria monocytogenes Strain Survival and Growth in Katiki, a Traditional Greek Soft Cheese, at Different Storage Temperatures

“…It was also concluded that test strains should be applied in food products when risk assessments are to be conducted. In a more recent study conducted in sausages, it was demonstrated that Listeria survival was strain dependent as well as starter culture dependent (27).…”

Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation

“…The safety of dry fermented sausages is based on the presence of different factors such as low water activity and low pH, which are often used together as a part of the hurdle concept of food safety (Leistner, ). However, these hurdles are insufficient to prevent the survival of L. monocytogenes in these products (Encinas et al ., ; Farber et al ., ; Lebert et al ., ; Simpson et al ., ; Tolvanen et al ., ).…”

“…Tolvanen et al . () also reported differential survival among five L. monocytogenes strains inoculated in sausages with protective cultures. Strain characteristics may explain the variability of the findings with respect to the quantitative estimation of kinetic parameters related to the growth, survival and death of L. monocytogenes (Lianou et al ., ).…”

“…Bacteriocinogenic LAB and/or their metabolites have been found to be effective in inhibiting L. monocytogenes growth in food products such as fresh and cooked meats (Vignolo et al ., ; Hugas et al ., ; Jofré et al ., ). The use of LAB as bioprotective cultures may offer a solution for minimising the risk associated with L. monocytogenes during the ripening and storage of dry sausages (Hugas & Monfort, ; Työppönen et al ., ; Leroy et al ., ; Tolvanen et al ., ). In dry sausages, the utilisation of bacteriocinogenic strains as starter cultures has resulted in 1‐ to 3‐log reductions in L. monocytogenes CFU g −1 compared with control sausages (Foegeding et al ., ; Hugas et al ., ; Työppönen et al ., ; Farber et al ., ).…”