High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages

Abstract

Although conventional microbial control techniques are currently employed and largely successful, their major drawbacks are related to their effects on quality of processed food. In recent years, there has been a growing demand for high-quality foods that are microbially safe and retain most of their natural freshness. Therefore, several modern and innovative methods of microbial control in food processing have been developed. High-hydrostatic-pressure (HHP) processing technology has been mainly used to enhance the food safety of ready-to-eat (RTE) products as a new pre-/post-packaging, non-thermal purification method in the meat industry. Listeria monocytogenes is a pertinent target for microbiological safety and shelf-life; due to its capacity to multiply in a broad range of food environments, is extremely complicated to prevent in fermented-sausage-producing plants. The frequent detection of L. monocytogenes in final products emphasizes the necessity for the producers of fermented sausages to correctly overcome the hurdles of the technological process and to prevent the presence of L. monocytogenes by applying novel control techniques. This review discusses a collection of recent studies describing pressure-induced elimination of L. monocytogenes in fermented sausages produced in the Mediterranean area.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

“…The optimal conditions for their growth are pH values between 6.0-8.0 and water activities above 0.92, though they can survive even at lower and higher pH (4.5-9.0). Thus, the drying step is crucial to reduce water activity and consequently minimize the survival of L. monocytogenes [49]. After 30 days, none of the sausages contained these bacteria (<10 CFU g −1 ).…”

“…The reason is because after the ripening stage, the water activities of sausages ranged from 0.813-0.798, and pH was under 6.0. Furthermore, L. monocytogenes could not compete due to the high population of LAB [40,49].…”

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

“…Listeria monocytogenes is a potential microbiological risk for raw meat and meat products due to its unusual ability to adapt at cold temperatures, even at 1 • C (Conficoni et al, 2016). Additionally, this bacterium can multiply to threatening levels in meat products at any step of the food chain because (a) meat products with pH value above 5 are an appropriate medium for the growth of this organism (Zhu et al, 2005), (b) L. monocytogenes can tolerate nitrite and salt up to 12% (Gandhi and Chikindas, 2007;Camargo et al, 2017), (c) modified atmospheres have no impact on its survival (Meloni, 2019), and (d) its capability to form biofilms on food contact surfaces or with other bacteria in meat production establishments increases its resistance to UV light, sanitizers, and bactericide agents (Doijad et al, 2015;Kurpas et al, 2018). The highest adhesion to the surfaces is attributed to serotypes 1/2a, 1/2b, and 4b (Meloni et al, 2014).…”

High‐pressure processing of meat: Molecular impacts and industrial applications

“…From a total of around 420 HPP machines installed worldwide at the moment, around 30% is used for preservation of cooked and cured meat products (Tonello, 2018). The most commonly HPP‐produced commercial products include dry cured ham, dry‐fermented sausages, cooked ham, sausage minced meat, and beef (Simonin et al., 2012¸ Meloni, 2019).…”