Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117

Canadian Journal of Microbiology, e-First Articles. A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphylococcus aureus were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. Salmonella enterica serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing L. sakei and nonpathogenic endogenous microbiota, we added about>104 and<105 CFU/g of S. enterica serotype Choleraesuis to evaluate the inhibitory potential of L. sakei towards this pathogen. Salmonella Choleraesuis was inhibited in the presence of L. sakei over 7 days of storage of the meat product (about 3.0 log cycles reduction). Lactobacillus sakei significantly increased inhibition when compared with the nonfermented sausage. Thus, L. sakei BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.

Source: Canadian Journal of Microbiology - July 15, 2019 Category: Microbiology Authors: Jane Mary Lafayette Neves Gelinski C ésar Milton Baratto Micheli Casagrande Tainara Padilha de Oliveira Fernanda Megiolaro Fabiana Andreia S. de Martini Soares Endler Marcel Borges de Souza V ânia Aparecida Vicente Gustavo Graciano Fonseca Source Type: research