Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Fraqueza, Maria João; Laranjo, Marta; Elías, Miguel; Patarata, Luís

doi:10.1016/j.cofs.2020.10.027

Cited by 64 publications

(54 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, some industrial practices such as the reduction of fermentation times to increase the production yield, slicing, decreased salt content or decrease/absence of nitrites allow conditions for the survival of foodborne pathogens [ 40 , 41 , 42 , 43 ]. In addition, low initial natural microbial load of meat batter for fermented sausage manufacture may pose a risk for pathogen multiplication due to the reduced competition [ 44 ].…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

View full text Add to dashboard Cite

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

show abstract

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

View full text Add to dashboard Cite

show abstract

“…Formation of BA depends on the availability of specific amino acids, the presence of bacteria with decarboxylase activity, and on the establishment of conditions favorable to bacterial growth and enzymatic activity [ 4 ]. It should be noted that BA are thermostable, as further steps do not eliminate them [ 18 ] and could contribute to the formation of nitrosamines with the nitrite derivatives [ 19 , 20 ]. Despite some studies that have reported the inefficiency of starters in reducing the content of BA [ 21 , 22 ], recent works have shown that autochthonous starter cultures may control the accumulation of BA in fermented meat products [ 1 , 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Dias

Laranjo

Potes

et al. 2021

IJERPH

Self Cite

View full text Add to dashboard Cite

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.

show abstract

“…In recent years, there has been a demand for low-salt products, which forces searching for new technologies to control microbiological hazards in low-salt products. The currently used alternative to salt (especially in meat products) is the treatment with high isostatic pressures, activated plasma, pulsed UV light, or active packaging ( Fraqueza et al, 2021 ). In our opinion, an attractive solution would be natural substances with antimicrobial activity (e.g., essential oils and plant extracts).…”

Section: Stress Factors In the Food Processing Environmentmentioning

confidence: 99%

Adaptive Response of Listeria monocytogenes to the Stress Factors in the Food Processing Environment

et al. 2021

View full text Add to dashboard Cite

Listeria monocytogenes are Gram-positive, facultatively anaerobic, non-spore-forming bacteria that easily adapt to changing environmental conditions. The ability to grow at a wide range of temperatures, pH, and salinity determines the presence of the pathogen in water, sewage, soil, decaying vegetation, and animal feed. L. monocytogenes is an etiological factor of listeriosis, especially dangerous for the elderly, pregnant women, and newborns. The major source of L. monocytogenes for humans is food, including fresh and smoked products. Its high prevalence in food is associated with bacterial adaptation to the food processing environment (FPE). Since the number of listeriosis cases has been progressively increasing an efficient eradication of the pathogen from the FPE is crucial. Understanding the mechanisms of bacterial adaptation to environmental stress will significantly contribute to developing novel, effective methods of controlling L. monocytogenes in the food industry.

show abstract

Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Cited by 64 publications

References 40 publications

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages

Adaptive Response of Listeria monocytogenes to the Stress Factors in the Food Processing Environment

Contact Info

Product

Resources

About