Yersinia enterocolitica in fermented sausages

59th International Meat Industry Conference

Mitrovi, R.^1 ; Jankovi, V.^1 ; Balti, B.^1 ; Ivanovi, J.^2

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade

11000, Serbia^1

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodenja 18, Belgrade

11000, Serbia^2

关键词: Fermented sausages;    Food borne disease;    Geographical origins;    Listeria monocytogenes;    Number of factors;    Physical and chemical properties;    Probability of disease;    Yersinia enterocolitica;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012027/pdf
DOI  :  10.1088/1755-1315/85/1/012027

来源: IOP

【 摘 要 】

Different types of food, among them meat, can be the cause of food-borne diseases, and infections are commonly caused by Campylobacter, Salmonella, Yersinia enterocolitica, verotoxic Escherichia coli and Listeria monocytogenes. All these bacteria, depending on a number of factors, including animal species, geographical origin, climatic factors, methods of animal breeding and meat production, could cause disease. Here, we summarise results on production of different groups of sausages produced with or without added starter culture, and contaminated with Y.enterocolitica (control sausages were not contaminated). During the ripening, changes in the microbiological status of the fermented sausages and their physical and chemical properties were monitored. For all tests, standard methods were used. In these fermented sausages, the number of Y. enterocolitica decreased during ripening. The number of Y. enterocolitica was statistically significantly lower in sausages with added starter culture on all days of the study Zoonotic pathogens in meat should be controlled through the complete production chain, from the farms to consumers, in order to reduce the probability of disease in humans. However, the necessary controls in the production chain are not the same for all bacteria.