Abstract
The aim of the study was to evaluate the survival of Listeria monocytogenes during the production of Čajna sausage with short maturation time. Sausage batter was inoculated with three different serotypes 4b and serotype 1/2a of L. monocytogenes. Control sausages were without any starter culture added; the second batch was inoculated with strains of Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus, and the third batch was inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus. After 18 days of ripening, L. monocytogenes was not detected in any of the sausages, but during this fermentation and drying, the numbers of this pathogen was lower in the sausages inoculated with starter cultures.
Highlights
Čajna sausage is a traditional dry, fermented meat product, widely produced and consumed in Serbia [1]
No significant differences were found in L. monocytogenes numbers among treatments with starter cultures added, except on day 14 when significantly lower numbers of this pathogen were measured in the sausages inoculated with strains of Debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus and Staphylococcus xylosus
Serotypes 1/2a, 1/2b, and 1/2c of L. monocytogenes are frequently isolated from food products and serotypes 1/2a, 1/2b, and 4b cause 95% of the human cases of listeriosis [10,11], which is the reason these serotypes were used in the present study
Summary
Čajna sausage is a traditional dry, fermented meat product, widely produced and consumed in Serbia [1]. The fermentation and ripening processes lead to pH and water activity (aw) decreases, which remains the main manner of achieving the safety of this type of fermented product [3]. Even if dry, fermented sausages are generally recognized as microbiologically safe, when initial contamination of the raw materials is high or there is insufficient control, the safety of these products can become compromised [5]. Several outbreaks of food-borne illness associated with fermented meats have been reported and Listeria monocytogenes have been often detected in finished fermented sausages [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
