Effect of Different Levels of Nitrite and Nitrate on the Survival of Listeria monocytogenes During the Manufacture of Fermented Sausage

Junttila, Jaana; Hirn, Jorma; Hill, Pauli; Nurmi, E.

doi:10.4315/0362-028x-52.3.158

Cited by 57 publications

(25 citation statements)

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“…Concomitantly, the rational application of LAB starter cultures in sausage fermentations is important to suppress undesirable microorganisms, to stabilize the raw sausage, and to ensure high product quality. However, the meat-borne pathogen Listeria monocytogenes can survive acidic conditions, low a w , and high sodium chloride and sodium nitrite concentrations during the fermentation and drying of meat (13,20,21). Therefore, interest in bacteriocin-producing starter cultures with listericidal capacities has increased (9).…”

Section: Discussionmentioning

confidence: 99%

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Verluyten

Messens

Vuyst

2003

Appl Environ Microbiol

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Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentations with modified MRS broth. The strain was highly sensitive to nitrite; even a concentration of 10 ppm of curing agent inhibited its growth and both volumetric and specific bacteriocin production. A meat simulation medium containing 5 ppm of sodium nitrite was tested to investigate the influence of the gas phase on the growth and bacteriocin production of L. curvatus LTH 1174. Aerating the culture during growth had no effect on biomass formation, but the oxidative stress caused a higher level of specific bacteriocin production and led to a metabolic shift toward acetic acid production. Anaerobic conditions, on the other hand, led to an increased biomass concentration and less growth inhibition. Also, higher maximum volumetric bacteriocin activities and a higher level of specific bacteriocin production were obtained in the presence of sodium nitrite than in fermentations under aerobic conditions or standard conditions of air supply. These results indicate that the inhibitory effect of the curing agent is at least partially masked under anaerobic conditions.

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Section: Discussionmentioning

confidence: 99%

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Verluyten

Messens

Vuyst

2003

Appl Environ Microbiol

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“…The pathogen is inhibited by various acids and antimicrobials (Farber and Peterkin, 1991;Ryser and Marth, 1991). Nitrite is expected to be effective only when combined with reduced pH, cold temperatures and sodium chloride in cured meats (Junttila et al, 1989). Available scientific publications have indicated that L. monocytogenes may be of higher heat resistance than other non-spore-forming pathogenic bacteria (Mackey and Bratchell, 1989;Boyle et al, 1990;Schoeni et aI., 1991).…”

Section: Pathogens Of Emerging Concernmentioning

confidence: 99%

Microbial growth and its control in meat, poultry and fish

Sofos¹

1994

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

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“…Traditionally, processors have relied on the intrinsic properties of dry fermented sausages, including low pH values due to lactic acid production by starter cultures and decreases in water activity, salt, and other antimicrobials (i.e., nitrite and various spices), to suppress the growth of pathogenic microorganisms (23). However, when pathogens such as Salmonella and L. monocytogenes are initially present at high levels, these populations may be reduced during the fermentation and drying phases of production but may persist in the final product (1,11,16,17).…”

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confidence: 99%

Validation of a Traditional Italian-Style Salami Manufacturing Process for Control of Salmonella and Listeria monocytogenes

Nightingale

Thippareddi

Phebus

et al. 2006

Journal of Food Protection

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Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 30ЊC for 24, 40, or 72 h and then dried to target moisture/protein ratios (MPRs) of 1.9:1 or 1.4:1. Links were sampled after fermentation (24, 40, and 72 h) and after combined fermentation-drying treatments (MPRs of 1.9:1 and 1.4:1 for all fermentation periods), and microbiological and proximate analyses were performed at each sampling. Pathogen populations were enumerated by direct plating on selective agar and by an injured-cell recovery method. When enumerated by the injured-cell recovery method, Salmonella populations were reduced by 1.2 to 2.1 log CFU/g after fermentation alone (24 to 72 h) and by 2.4 to 3.4 log CFU/g when fermentation was followed by drying. Drying to an MPR of 1.4:1 was no more effective than drying to an MPR of 1.9:1 (P Ͼ 0.05). When enumerated directly on selective media, Salmonella populations were reduced from 1.6 to 2.4 log CFU/g and from 3.6 to 4.5 log CFU/g for fermentation alone and fermentation followed by drying, respectively. L. monocytogenes populations were reduced by Ͻ1.0 log CFU/g following all fermentation and combined fermentation-drying treatments, regardless of the enumeration method. These results suggest that the Italian-style salami manufacturing process evaluated does not adequately reduce high pathogen loads. Processors may thus need to consider supplemental measures, such as raw material specifications and a final heating step, to enhance the lethality of the overall manufacturing process.Foodborne pathogens such as Salmonella and Listeria monocytogenes have been detected in finished dry and semidry fermented sausages, including Italian-style salami, rendering the consumption of these ready-to-eat (RTE) products a potential food safety risk (20,23). In 1999, Mead et al. (22) estimated that 50% of deaths due to known foodborne pathogens could be attributed to Salmonella or L. monocytogenes infections. Although processors have made significant advances to reduce the prevalence of foodborne pathogens in RTE meat and poultry products, recent prevalence data indicate that 1.4 and 3.3% of fermented sausages are contaminated with Salmonella and L. monocytogenes, respectively (20). Continued reports of illness outbreaks linked to RTE meat and poultry products-and the numerous variations in processing schedules used in their manufacture-highlight the need for process validation research to further reduce the prevalence of bacterial pathogens that cause human foodborne illnesses.L. monocytogenes demonstrates high tolerance to environmental stress factors, including low pH conditions and high salt concentrations (8), and may thus be particularly likely to survive the steps involved in the manufacture of

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Effect of Different Levels of Nitrite and Nitrate on the Survival of Listeria monocytogenes During the Manufacture of Fermented Sausage

Cited by 57 publications

References 0 publications

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Microbial growth and its control in meat, poultry and fish

Validation of a Traditional Italian-Style Salami Manufacturing Process for Control of Salmonella and Listeria monocytogenes

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