Listeria monocytogenes presence during fermentation, drying and storage of Petrovská klobása sausage

59th International Meat Industry Conference

Jankovi, V.^1 ; Mitrovi, R.^1 ; Lakievi, B.^1 ; Velebit, B.^1 ; Balti, T.^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade

11000, Serbia^1

关键词: Fermented sausages;    High salt concentration;    Industrial conditions;    Listeria monocytogenes;    Monocytogenes;    Processing environments;    Production cycle;    Ready-to-eat foods;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012051/pdf
DOI  :  10.1088/1755-1315/85/1/012051

来源: IOP

【 摘 要 】

The majority of human listeriosis cases appear to be caused by consumption of ready-to-eat (RTE) foods contaminated at the time of consumption with high levels of Listeria monocytogenes. Although strategies to prevent growth of L. monocytogenes in RTE products are critical for reducing the incidence of human listeriosis, this pathogen is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. The aims of the present study were to investigate the occurrence, presence and elimination of L. monocytogenes in Petrovská klobása sausage during processing, fermentation, drying and storage. L. monocytogenes, which was detected at the beginning of the production cycle, disappeared before day 30. The pathogen decline was much faster in those sausages which were dried in controlled, industrial conditions than in those dried applying the traditional, household technique.