Surveillance of Raw-Fermented (Dry-Cured) Sausages for the Presence of Listeria spp.

Farber, Jeffrey M.; Tittiger, F.; Gour, L.

doi:10.1016/s0315-5463(88)70981-5

Cited by 28 publications

(14 citation statements)

References 7 publications

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“…The occurrence of Listeria monocytogenes throughout the manufacturing process in dry-fermented sausages has been reported by several authors (Nicolas and Vidaud 1985;Farber et al 1988;Johnson et al 1988;Trussel and Jemmi 1989). The ingestion of products contaminated with this micro-organism may be a potential health threat to a highrisk population such as the immunocompromised, children, pregnant women and senior citizens.…”

Section: Introductionmentioning

confidence: 65%

Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

Hugas

Garriga

Aymerich

et al. 1995

Journal of Applied Bacteriology

160

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Lactobacillus sake CTC494 isolated from a naturally fermented sausage, produced an antibacterial agent active against selected strains of Listeria monocytogenes and L. innocua. The agent was bacteriolytic against L. monocytogenes and sensitive to proteolytic enzymes; it was identified as a bacteriocin and was designated as sakacin K. The ability of Lact. sake CTC494 to inhibit the growth of listeria, compared to a bacteriocinogenic negative control strain, was examined in a model sausage system and in dry fermented sausages. In dry fermented sausages Lact. sake CTC494 was able not only to suppress the growth of listeria but to diminish their number by 1.25 log compared to the non‐bacteriocinogenic control strain. Thus, Lact. sake CTC494 has proved to be a good starter culture providing good organoleptical and sensorial qualities to the product and can be employed as a bioprotective starter culture in fermented meat products.

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Section: Introductionmentioning

confidence: 65%

Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

Hugas

Garriga

Aymerich

et al. 1995

Journal of Applied Bacteriology

160

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“…Processed meat products have also been found to be contaminated with L. monocytogenes, including fermented sausages (5-33%), wieners (21 %), luncheon meats (13%), sliced meats (14%), pork sausage (32%) and processed, ready-to-eat meat products (53%) (Farber et at., 1988;McLain and Lee, 1988;Tiwari and Aldenrath, 1990a,b;Grau and Vanderlinde, 1992). Wilson (1988) of the American Meat Institute reported that a 1987 survey found that 11.5% of the samples of ready-to-eat meat products examined were positive for L. monocytogenes, while the incidence was 13% in 1988.…”

Section: Pathogens Of Emerging Concernmentioning

confidence: 99%

Microbial growth and its control in meat, poultry and fish

Sofos¹

1994

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

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“…The prevalence of L. monocytogenes in meats ranges from 0 to 92% (Johnson et al 1990), with the overall prevalence of the pathogen for meats estimated at 16% (Jay 1996). For ready-to-eat fermented meats, the prevalence ranges from about 22% (Nicolas 1985) to 33% percent (Farber et al 1988). However, with the possible exception of pate, levels of the pathogen in meats are typically i lo3 cfu per gram (Buchanan al.…”

Section: Introductionmentioning

confidence: 99%

PASTEURIZATION OF VACUUM‐SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH LISTERIA MONOCYTOGENES

Roering¹,

Wierzba²,

Ihnot³

et al. 1998

Journal of Food Safety

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Packages containing chubs of summer sausage were inoculated with about 105 cfUmL of a three-strain mixture of Listeria monocytogenes and vacuum sealed. The fate of the pathogen was then monitored afrer pasteurization at I50F (66C), I70F (77C), 190F (88C) and 210F (99C) for 0 to 240 s. Pathogen numbers were reduced by about 3 loglo cfu per gram within 30, 60, or 90 s at 21 OF (99C), I90F (88C), or 17OF (77C), respectivelj, whereas numbers were reduced by <2.0 log,, cfu per gram after 240 s of heating at ISOF (66C). The calculated D values were 2.08 min at 15OF (66C), 0.84 min at I70F (77C), 0.37 min at 190F (88C), and 0.28 min at 210F (99C). These results establish the feasibility of using pasteurization to control L. monocytogenes in packaged summer sausage.

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Surveillance of Raw-Fermented (Dry-Cured) Sausages for the Presence of Listeria spp.

Cited by 28 publications

References 7 publications

Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494

Microbial growth and its control in meat, poultry and fish

PASTEURIZATION OF VACUUM‐SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH LISTERIA MONOCYTOGENES

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