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

Abstract

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.

Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam

“…Moreover, L. acidophilus BCRC14079-fermented mango jam with HPP treatment at 500 MPa had the highest sensory quality (aroma, taste, color, and overall acceptance) among all groups ( Figure 7 ). Many foods containing lactic acid bacteria can improve human health and inhibit the growth of pathogens; these probiotics are used to develop innovative foods [ 55 , 56 ]. A novel type of mango jam was produced in this study, which can enhance the population of next-generation probiotics and inhibit the growth of C. difficile .…”

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

“…To evaluate the effect on LAB against L. monocytogenes, a selected strain of L. sakei 205 from the Food Hygiene and Safety Culture Collection at the University of Extremadura was used. This strain was isolated from traditional dry-cured fermented sausages and selected by its antagonistic activity against L. monocytogenes in a sterilized “salchichón”-based agar and in the dry-cured fermented sausages “salchichón” [ 14 ]. Thus, in the present work, the effect of the selected L. sakei strain on the expression of the virulence genes of L. monocytogenes in a real food system (dry-cured fermented “salchichón”) in the presence of the natural microbiological population of this product was evaluated.…”

“…The “salchichón” sausages were elaborated in a pilot plant located at the Faculty of Veterinary of the University of Extremadura (Spain) according to the industrial processing of this product [ 14 ], the mixture composition proceeding as follows: minced Iberian pork meat (90%) and Iberian pig fatback (7%), with an addition of NaCl (1.8%), cane sugar (0.4%), potassium nitrate (120 ppm), sodium nitrite (100 ppm), black pepper, and spices ( Figure 1 ). This mixture was divided into 3 different batches, to which 150 mL of PBS with the corresponding microorganism’s inoculum, prepared as has been described in Section 2.1 , were added.…”

“…The sausages were ripened for 90 days in controlled drying chambers of the pilot plant of the Faculty of Veterinary Science following the conditions used in typical traditional processing of “salchichón” [ 14 ]: 5 °C at 85% relative humidity (RH) for 3 days, then 7 °C and 80% RH for the 17 days, 9 °C and 75% RH for 10 days, and 12 °C and 70% RH to reach 90-day ripening ( Figure 1 ).…”

“…During the ripening of dry-cured fermented sausages such as “salchichón”, a reduction of L. monocytogenes has been reported, but its presence has not been completely eliminated [ 14 ]. In addition, the food safety criterion for L. monocytogenes sets up a maximum level of 100 CFU/g for this pathogen in RTE-food products throughout their shelf-life [ 15 ].…”