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Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product.
- Source :
-
LWT - Food Science & Technology . Mar2019, Vol. 101, p293-299. 7p. - Publication Year :
- 2019
-
Abstract
- Abstract In the present work, a combined hurdle approach for fermented meat preservation was investigated. Challenge tests were performed in Chorizo sausage model using the maximum allowed NaNO 2 amount (150 mg/kg), a reduced amount (75 mg/kg) and no nitrite, with and without protective cultures inoculation. Cocktail strains of L. monocytogenes and Salmonella spp. were used as indicator strains. In a nitrite reduced sausage model, L. monocytogenes growing trend did not significantly change (p > 0.05) when compared with that containing higher nitrite concentration (150 mg/kg NaNO 2). The addition of L. plantarum PSC20 significantly lowered L. monocytogenes growth when compared with control batches without PCS20 (p < 0.05), obtaining 3.84 log cfu/g and 2.62 log cfu/g lower counts in the batches with 150 mg/kg NaNO 2 and 75 mg/kg NaNO 2 respectively. None of the protective cultures demonstrated in situ antagonistic activity against Salmonella spp. This work pointed out that the reduction of nitrites with the combined use of a protective culture could be a feasible approach to control L. monocytogenes growth in fermented meat foods. Highlights • L. plantarum PCS20 strain is an effective protective culture in fermented meat. • A reduced nitrite amount and a protective culture is a promising hurdle approach. • A complete nitrite elimination may not be effective against all meat pathogens. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FOOD pathogens
*NITRITES
*MEAT analysis
*LISTERIA monocytogenes
*CELL culture
Subjects
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 101
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 133752155
- Full Text :
- https://doi.org/10.1016/j.lwt.2018.11.022