Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

Farber, Jeff; Malcolm, Scott Α.; Weiss, K. F.; Johnston, M. Andrew

doi:10.4315/0362-028x-51.5.397

Cited by 8 publications

(4 citation statements)

References 7 publications

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“…The initial TMC of the fresh sausage sample was 4.08 log CFU/g and gradually increased to 8.32 log CFU/g at the end of storage. It was mentioned that TMCs of sampled fresh breakfast‐type sausages in Canada varied between 3.18 and 8.32 logs CFU/g with a mean of 5.65 log CFU/g depending on the formulation (Farber et al., 1988). Overall, there was a significant decrease in TMCs of sausage samples containing lysozyme alone comparing with control ( p < .05), except for days 2 and 9.…”

Section: Resultsmentioning

confidence: 99%

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).

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Section: Resultsmentioning

confidence: 99%

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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“…The florae associated with the aerobic spoilage of fresh meats stored at chilled temperatures are usually dominated by species of Pseudomonas , Acinetobacter , Moraxella , Enterobacter spp., lactic acid bacteria, Brochothrix thermosphacta , Staphylococcus aureus , and Microbacterium thermosphactum (Mcmeekin 1975; Gilland and Newton 1977; Farber and others 1988; Koutsoumanis and others 2006). If they are not handled and preserved carefully, the pathogenic and food spoilage bacteria may lead to a loss of quality and even cause potential problems to public health.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extracted Housefly Pupae Peptide Mixture on Chilled Pork Preservation

Wang

Dang

Zheng

et al. 2010

Journal of Food Science

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The peptide mixture from housefly pupae has broad spectrum antimicrobial activity but has not previously been reported as a food preservative. In this study, the preservation effects of a housefly pupae peptide mixture, nisin, and sodium dehydroacetate (DHA-S) on the number of mesophilic aerobic bacteria (MAB), total volatile basic nitrogen (TVB-N), and pH value of chilled pork were compared. All results showed that a good preservation effect was observed among 3 treatments with the peptide mixture of housefly pupae, nisin, and DHA-S and that there was no significant difference among them. These results indicate that housefly peptide mixture has a great potential as a food preservative. The results of scanning electron microscope and transmission electron microscopy suggest that the primary mechanism of housefly pupae peptide mixture may be bacterial cytoplasmic membrane lysis and pores induced in the membranes. Practical Applications: Peptide mixture extracted from housefly pupae using low-cost and simple method has broad spectrum antimicrobial activity. According to the effect on chilled pork preservation, extracted housefly peptide mixture has a great potential as a food preservative.

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“…Also, the sensory evaluations revealed that the decrease in a* value, reflected in the color of the pork patties, in L.2 and L.3 made the meat product unacceptable to consumers. The shelf life of meat is defined as certain maximum acceptable levels of microbial group and/or chemical indicators, as well as an unacceptable off-odor, off-flavor, or appearance (5,15). Previously published results (7,19,25,26) support the view that reducing the microbiological counts in pork could assure meat safety and/or improve its shelf-life.…”

Section: Discussionmentioning

confidence: 98%

“…Previously published results (7,19,25,26) support the view that reducing the microbiological counts in pork could assure meat safety and/or improve its shelf-life. The estimation of the samples' shelf lives in the present study can be made based on the following criteria: a level of 7 log CFU/g for aerobic bacterial counts (2), a level of 7 log CFU/g for Pseudomonas species counts (20), a TVB-N value of 15 mg/100 g (31), and a level of 1.0 mg of malondialdehyde per kg (15). Combining these criteria, the shelf life of each sample was 3 to 6 days for the control and nisin groups, 9 to 12 days for L.1, 12 to 15 days for L.2, and over 15 days for L.3, indicating that freeze-dried FBF could extend the shelf life by more than 3 days.…”

Section: Discussionmentioning

confidence: 99%

Preservative Effect of Food-Based Fermentate from Lactobacillus acidophilus NX2-6 on Chilled Pork Patties

Zhang

Liu

et al. 2014

Journal of Food Protection

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The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations of chilled pork patties stored for 15 days at 4°C was investigated. The five treatments evaluated included a control (meat only), nisin (meat plus 0.5% nisin), L.1 (meat plus 2% freeze-dried FBF), L.2 (meat plus 4% freeze-dried FBF), and L.3 (meat plus 8% freeze-dried FBF). The results showed that freeze-dried FBF could significantly (P < 0.05) inhibit aerobic bacteria, coliforms, Pseudomonas spp., and lactic acid bacteria, with the lowest microbial counts observed in L.3. The addition of freeze-dried FBF resulted in concentration-dependent decreases in total volatile basic nitrogen values and pH values but increases in lipid oxidation and color instability. Based on the criteria regarding microbiological and physicochemical parameters, the shelf life was 9 to 12 days for L.1, 12 to 15 days for L.2, and over 15 days for L.3, while the shelf-lives of the control and nisin treatments were 3 to 6 days, indicating that freeze-dried FBF could extend the shelf life by more than 3 days. Although the shelf life of L.1 was shorter than those of L.2 and L.3, the appearance of L.1 was much better than those of L.2 and L.3. Overall, treatment with 4 or 8% freeze-dried FBF could be improved if color and lipid oxidation could be improved by appropriate stabilizers, and a lower concentration (2%) of freeze-dried FBF has great potential as a natural and safe preservative in chilled pork patties.

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Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

Cited by 8 publications

References 7 publications

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Effect of Extracted Housefly Pupae Peptide Mixture on Chilled Pork Preservation

Preservative Effect of Food-Based Fermentate from Lactobacillus acidophilus NX2-6 on Chilled Pork Patties

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