Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Talòn, Régine; Léroy, Sabine; Lebert, Isabelle; Giammarinaro, Philippe; Chacornac, Jean-Paul; Latorre‐Moratalla, M. Luz; Vidal-Carou, Carmen; Zanardi, Emanuela; Conter, Mauro; Lebecque, Annick

doi:10.1016/j.ijfoodmicro.2008.05.031

Cited by 95 publications

(59 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The importance of using starter cultures for effective reduction and inactivation of pathogens of E. coli, Salmonella, and Listeria in DFS is well documented [7,64,105,230]. Different starter cultures may vary in their abilities to reduce these pathogens [64,153,231,232].…”

Section: Importance Of Starter Cultures For Safetymentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

View full text Add to dashboard Cite

Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

show abstract

Section: Importance Of Starter Cultures For Safetymentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

102

View full text Add to dashboard Cite

show abstract

“…Several studies have addressed the importance of using starter cultures in traditional dry-fermented meat products Journal of Food Quality 3 not only for safety or conformity reasons, but also for uniformity purposes [20][21][22].…”

Section: Starter Cultures In Dry-fermented Meat Productsmentioning

confidence: 99%

“…These approaches allow rapid high-throughput screening of promising wild strains with desirable functional characteristics and a lack of negative features, enabling the development of starter cultures based on indigenous technological bacteria from traditional sausages, which are thus better adapted to the meat matrix [22,172].…”

Section: Omics Of Meat Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

View full text Add to dashboard Cite

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

show abstract

“…Processing is tightly controlled to maintain and regulate microbiological quality, sensory characteristics of the final product and food safety (Talon et al 2008). Several studies have shown that the microbiota of these products mainly consist of lactic acid bacteria (LAB) and coagulase negative cocci (CNC; Rantsiou and Cocolin 2006), followed by enterococci and, to a lesser extent, yeasts and moulds (Villani et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

Zonenschain

Rebecchi²,

Morelli

2009

Journal of Applied Microbiology

View full text Add to dashboard Cite

Aims: To assess the frequency of erythromycin‐ and tetracycline‐resistant lactobacilli in Italian fermented dry sausages. Methods and Results: We isolated lactobacilli colonies from 20 salami from the north of Italy (Piacenza province) using selective medium supplemented with erythromycin or tetracycline; we determined the minimum inhibitory concentration and searched for selected erythromycin and tetracycline resistance genes. A total of 312 lactobacilli colonies were genetically ascribed to 60 different strains belonging to seven Lactobacillus species. Lactobacillus sakei, Lactobacillus curvatus and Lactobacillus plantarum were the most frequently found species. Thirty strains (50%) were phenotypically resistant to erythromycin, 45 (75%) to tetracycline and 27 (45%) were resistant to both. The most frequently detected resistance genes were tet(M) and erm(B). Conclusions: This study provides evidence of the presence of tetracycline‐ and, to a lesser extent, erythromycin‐resistant lactobacilli in fermented dry sausages produced in northern Italy. Significance and Impact of the Study: Although these antibiotic‐resistant lactobacilli could serve as reservoir organisms, in our study, 16 of 20 salami could be considered safe in regard to possible antibiotic resistance gene transfer to pathogens, whereas 4 of 20 could represent a borderline situation.

show abstract

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Cited by 95 publications

References 54 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

The Use of Starter Cultures in Traditional Meat Products

Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

Contact Info

Product

Resources

About