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Starter Cultures to Reduce Pathogens in Fermented Sausages

05 August 2013

The use of indigenous starter cultures in fermented sausage production can help to reduce pathogens.

A study from a research team at the Aristotle University of Thessaloniki evaluated the antimicrobial effect of two different starter cultures.

The team of T. Pragalaki, J.G. Bloukas and P. Kotzekidou looked at how the starter cultures inhibited both Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage.

The study is published in the journal Meat Science.

The antimicrobial effect of two autochthonous starter cultures of Lactobacillus sakei was evaluated in vitro (in liquid broth medium) and in situ assays.

The inactivation of foodborne pathogens Listeria monocytogenes (serotype 4ab No 10) and Escherichia coli O157:H7 ATCC 43888 was investigated during the production of fermented sausage according to a typical Greek recipe using L. sakei strains as starter cultures.

The inactivation kinetics were modelled using GInaFiT, a freeware tool to assess microbial survival curves.

By the end of the ripening period, the inhibition of L. monocytogenes was significant in treatments with L. sakei 8416 and L. sakei 4413 compared to the control treatment.

A 2.2-log reduction of the population of E. coli O157:H7 resulted from the autochthonous starter culture L. sakei 4413 during sausage processing.

The conclusion was that the use of the autochthonous starter cultures constitutes an additional improvement to the microbial safety by reducing foodborne pathogens.

 

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