Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200024 |
Resumo: | 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. |
id |
SBM-1_593cfb1c906cf6397f20c1a08dacf168 |
---|---|
oai_identifier_str |
oai:scielo:S1517-83822007000200024 |
network_acronym_str |
SBM-1 |
network_name_str |
Brazilian Journal of Microbiology |
repository_id_str |
|
spelling |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditionsListeria monocytogenesLactobacillus plantarumFermented dry sausageSurvivalBrazilian salamiDry 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.Sociedade Brasileira de Microbiologia2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200024Brazilian Journal of Microbiology v.38 n.2 2007reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822007000200024info:eu-repo/semantics/openAccessDegenhardt,RobertoSant'Anna,Ernani Seng2007-06-29T00:00:00Zoai:scielo:S1517-83822007000200024Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2007-06-29T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
title |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
spellingShingle |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions Degenhardt,Roberto Listeria monocytogenes Lactobacillus plantarum Fermented dry sausage Survival Brazilian salami |
title_short |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
title_full |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
title_fullStr |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
title_full_unstemmed |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
title_sort |
Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions |
author |
Degenhardt,Roberto |
author_facet |
Degenhardt,Roberto Sant'Anna,Ernani S |
author_role |
author |
author2 |
Sant'Anna,Ernani S |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Degenhardt,Roberto Sant'Anna,Ernani S |
dc.subject.por.fl_str_mv |
Listeria monocytogenes Lactobacillus plantarum Fermented dry sausage Survival Brazilian salami |
topic |
Listeria monocytogenes Lactobacillus plantarum Fermented dry sausage Survival Brazilian salami |
description |
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. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200024 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200024 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822007000200024 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.38 n.2 2007 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122201057787904 |