Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions

Brazilian Journal of Microbiology

Roberto Degenhardt¹  Ernani S Sant'anna¹ 

[1] ,Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de AlimentosFlorianópolis SC ,Brasil

关键词: Listeria monocytogenes;    Lactobacillus plantarum;    Fermented dry sausage;    Survival;    Brazilian salami;    Listeria monocytogenes;    Lactobacillus plantarum;    embutido seco fermentado;    sobrevivência;    salame brasileiro;   

DOI  :  10.1590/S1517-83822007000200024

来源: SciELO

【 摘 要 】

Dry sausages have been considered ready-to-eat products with low risk of causing listeriosis due to the hurdles created during the manufacturing process such as low pH and a w, high salt concentration and presence of lactic acid bacteria (LAB). However, several studies have detected survival of Listeria monocytogenes in these products and also shown that process parameters, LAB and L. monocytogenes strains directly influence the results. In this work, survival of the pathogen in sausages prepared with three different formulations (one standard formulation, one formulation added of Lactobacillus plantarum and one added of 2% sodium lactate), using the manufacturing process usually employed in Brazil, was evaluated. Naturally contaminated sausages presented a small increase in the counts of L. monocytogenes in the first days of the process, followed by a gradual decrease until the end of the process. In experimentally contaminated samples containing L. plantarum, the reduction of counts of L. monocytogenes during processing was considerable, but there wasn´t significant differences between the treatments.

【 授权许可】

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