Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage.

Luis Patarata,Maria João Fraqueza,Margarida Novais,José António Silva

doi:10.3390/foods9050676

Abstract

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

Highlights

European and North American foodborne surveillance data point out meat and meat products as food vehicles that are frequently associated with foodborne disease outbreaks [1,2]
The evolution of Salmonella, S. aureus, and L. monocytogenes in the batter is presented in Figures 2–4, respectively
The results of the present study showed that the inhibition obtained with wine is similar to that obtained with artificial wine solution (AWS), suggesting that organic acids and ethanol are the main compounds that contribute to the inhibitory effect of wine since the AWS did not have phenolic compounds, which are reputed for their antimicrobial activity

Summary

Introduction

European and North American foodborne surveillance data point out meat and meat products as food vehicles that are frequently associated with foodborne disease outbreaks [1,2]. Salmonella is one of the pathogens most frequently found in outbreaks resulting from fermented sausage consumption. Due to the severity of the disease, widespread distribution in processing plants, and to the theoretical adequacy of the fermented sausage ecosystem to support its growth, Listeria monocytogenes must be considered as a potential hazard in the manufacturing of these products. Staphylococcus aureus can grow in foods with a reduced water activity (aw ). It should be prevented when preparing fermented sausages [3,4,5]. When the initial microbial contamination on meat is low and no starter cultures are added, pathogens face less competition, increasing the odds of their fast multiplication [6,7]

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Conclusion