Thermal death of bacterial pathogens in linguiça smoking

Hajmeer, Maha N.; Tajkarimi, Mehrdad; Gomez, Edward; Lim, Nathaniel; O’Hara, Maryam; Riemann, Hans; Cliver, Dean O.

doi:10.1016/j.foodcont.2010.07.027

Cited by 6 publications

(7 citation statements)

References 18 publications

(18 reference statements)

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“…Throughout the ripening process, reductions in L. monocytogenes ranging from 1.6 to 2.2 log CFU g −1 were observed at both high and low inoculation levels of “salchichón”. These values are lower than reductions of up to 5 log CFU g −1 reported in inoculated Portuguese “linguiça” smoked dry-cured sausages [ 51 ], although in that work the reduction was mainly due to the smoking and the high temperatures employed in the process. However, reduction levels found in the present work are similar to those found for this pathogen in other dry-cured meat products [ 52 ].…”

Section: Discussioncontrasting

confidence: 60%

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Martín

Rodríguez

Sánchez-Montero

et al. 2021

Foods

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In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes. The evolution of the natural microbial population throughout the “salchichón” ripening was also evaluated. For this, a total of 150 “salchichón” were elaborated and divided into six equal cases which were inoculated with different levels of L. monocytogenes, and L. sakei 205. Afterwards, sausages were ripened for 90 days according to a typical industrial process. Moisture content (%) and water activity (aw) decreased throughout the ripening up to values around 26% and 0.78, respectively. No differences for moisture content, aw, pH, NaCl and nitrite concentration were observed between the analyzed cases. Lactic acid bacteria counts in the L. sakei 205 inoculated cases were always higher than 6 log CFU g−1 during ripening. Enterobacteriaceae counts were reduced during ripening until non-detectable levels at the end of processing. Reductions in L. monocytogenes counts ranged from 1.6 to 2.2 log CFU g−1; therefore, the processing of “salchichón” itself did not allow the growth of this pathogen. Reduction in L. monocytogenes was significantly higher in the cases inoculated with L. sakei 205.

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Section: Discussioncontrasting

confidence: 60%

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Martín

Rodríguez

Sánchez-Montero

et al. 2021

Foods

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“…Despite the specific batch discussed above, overall, in both factories, L. monocytogenes was inactivated during smoking and ripening (Figure 5), likely due to the high temperatures during the first and the low temperature-low relative humidity during the second. Similar results regarding the effects of smoking but for another type of dry-fermented sausage were obtained by Gonzales-Barron et al [2] and Hajmeer et al [28]. In this study, the Poisson-gamma regression evidenced the significant inhibitory effects of nitrite and a w on L. monocytogenes along processing (p=0.036 and p=0.047 in table 4, respectively).…”

Section: Monocytogenes Counts Along Chouriço Processingsupporting

confidence: 89%

“…The hurdle that mainly hindered the activity of Enterobacteriaceae was the nitrite used in the formulation of sausages, which can be confirmed by the significant inverse effect of nitrite (−4.120; p < .001 in table 2) on Enterobacteriaceae as estimated by the generalised linear model. Smoking and temperature of smoking are also expected to have a negative impact on Enterobacteriaceae counts because of its proved antimicrobial effects on pathogenic members of this family (for example Escherichia coli O157:H7, Salmonella Newport and Yersinia enterocolitica [28]). Smoke is able to inhibit, to a certain extent and for some time, the growth of microorganisms on the sausage surface as it contains volatile antimicrobial compounds such as short chain fatty acids and aldehydes [2].…”

Section: Enterobacteriaceae Counts Along Chouriço Processingmentioning

confidence: 99%

Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

Silva¹,

Cadavez²,

Pires³

et al. 2018

Madridge J Food Technol

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In order to identify the risk factors and main differences of the manufacturing technology of Portuguese chouriço dry-fermented sausage leading to the variable levels of Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in the product, microbiological and physicochemical characterisation of chouriço sampled at five stages of production was performed. Six production batches were surveyed from each of two factories, one of them used curing salts and polyphosphate in their formulation. The results suggest that mixing and maceration are critical points of the process since Enterobacteriaceae, S. aureus and L. monocytogenes could significantly increase until the end of such stages. Sausages formulated with nitrite and polyphosphate were found to have a delayed fermentation; which was responsible, to a certain extent, for the increase in Enterobacteriaceae and pathogens' counts from raw meat to the end of maceration. On the contrary, the better acidification process of nitrite-free sausages led to lower counts of S. aureus and L. monocytogenes in the final products. Nitrite had a strong effect on reducing Enterobacteriaceae during smoking and also contributed to the control of L. monocytogenes, while it showed no effect on the growth of S. aureus in chouriço. There is a need to standardise the traditional elaboration process of chouriço, to optimise the initial acidification process, and to guarantee the high microbiological quality of ingredients, sanitisation of equipment, and good hygiene practices of operators.

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“…The reduction of this pathogen following stuffing has been previously reported (Casquete et al, 2012;Thevenot, Delignette-Muller, Christieans, & Vernozy-Rozand, 2005). Hajmeer et al (2011) found smoking to be effective against L. monocytogenes in inoculated Portuguese linguiça, causing reduction of up to 5 log, presumably because of the high temperatures employed. In our work, the Poisson-gamma regression evidenced the inhibitory effect of nitrite (p = 0.061 in Table 5) on L. monocytogenes along processing.…”

Section: Monocytogenes Counts Along Linguiça Processingmentioning

confidence: 88%

“…5). Smoking and temperature of smoking have been shown to have antimicrobial effects on pathogenic members of the Enterobacteriaceae family such as Escherichia coli O157:H7, Salmonella Newport and Yersinia enterocolitica (Hajmeer et al, 2011). Smoke contains volatile antimicrobial compounds such as shortchain fatty acids and aldehydes, and, after smoking, growth of microorganisms on the sausage surface is inhibited for some time.…”

Section: Enterobacteriaceae Counts Along Linguiça Processingmentioning

confidence: 99%

Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage

Gonzales-Barrón

Cadavez

Pereira

et al. 2015

Food Research International

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Linguiça is a Portuguese traditional fermented sausage whose microbiological quality and safety can be highly variable. In order to elucidate risk factors and the particularities of the manufacturing technology that explain the between-batch variability in total viable counts (TVC), Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in the product; microbiological and physicochemical characterisation of linguiça at five stages of production (i.e., raw pork meat, mixed with ingredients, macerated, smoked and ripened) was carried out. A total of six production batches were surveyed from two factories; one utilised curing salts and polyphosphate in their formulation (Factory II). The delayed fermentation in the nitrite-formulated sausages was partly responsible for the increase (p<0.01) in Enterobacteriaceae, S. aureus and L. monocytogenes from raw meat (3.21logCFU/g, 1.30logCFU/g and 22.2CFU/g, respectively) to the end of maceration (4.14logCFU/g, 2.10logCFU/g and 140CFU/g, respectively) while the better acidification process in the nitrite-free sausages (Factory I) led to lower counts of S. aureus (2.64logCFU/g) and L. monocytogenes (10CFU/g) in the finished products. In Factory II, although L. monocytogenes entered the chain at the point of mixing, it became steadily inactivated during smoking and ripening (<50CFU/g), despite the initially-delayed fermentation. Nitrite had a strong effect on reducing Enterobacteriaceae throughout smoking (r=-0.73) and ripening (r=-0.59), while it failed to control the growth of S. aureus. The main hurdle preventing the development of S. aureus in linguiça is the pH, and other factors contributing to its control are: longer ripening days (p=0.019), low S. aureus in raw meat (p=0.098), properly-washed casings (p=0.094), and less contamination during mixing (p=0.199). In the case of L. monocytogenes, at least three hurdles hinder its development in linguiça: low a (p=0.004), low pH (p=0.040) and nitrite (p=0.060), and other factors contributing to its control are: longer ripening (p=0.072) and maceration (p=0.106) periods, lower a at the end of smoking (p=0.076) and properly-washed casings (p=0.099). Results have shown that there is a need to standardise the productive process of linguiça, to optimise the initial acidification process, and to reinforce proper programmes of quality control of ingredients and good hygiene practices, so as to minimise the introduction of Enterobacteriaceae and pathogens from external sources.

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Thermal death of bacterial pathogens in linguiça smoking

Cited by 6 publications

References 18 publications

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage

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