Abstract
Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although Listeria was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of L. monocytogenes in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst’s native micro-flora’s ability to suppress the outgrowth of L. monocytogenes at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed L. monocytogenes growth significantly decreased when in competition with the teewurst’s native micro-flora (p < 0.05). The native micro-flora of the teewurst suppressed the overall growth of L. monocytogenes by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. Brochothrix thermosphacta and Lactobacillus curvatus were identified as a part of the teewurst’s native micro-flora. Although the native micro-flora did not decrease L. monocytogenes to below limits of detection, it was enough of a decrease to warrant further investigation.
Highlights
Food has naturally been a prime medium for microbial growth and proliferation
The patties used to determine the growth of L. monocytogenes without competition from the native micro-flora were irradiated by Food Technology Services Inc. (FTSI)
It was expected that L. monocytogenes would experience retarded growth in the non-irradiated samples which could possibly be attributed to the growth inhibitions associated with nutrient competition, production of antibacterial compounds, such as lactic acid, and/or other inter-species competitive strategies [12]
Summary
Food has naturally been a prime medium for microbial growth and proliferation. technology and modern safety applications, such as Hazard Analysis Critical Control Points (HACCP), have improved food safety, there is still much to be done as indicated by incidences of food borne illnesses. In addition to the use of temperature and packaging, the use of food’s naturally occurring microbes can be used to prevent and/or reduce spoilage organisms and pathogenic growth and proliferation These applications could result in improved methods of increasing shelf-life. The optimal microbial growing conditions of the teewurst coupled with the ubiquity of L. monocytogenes in nature and its capacity to survive under a wide range of environmental conditions [7], makes the contamination of this product likely. This was conducted as a pilot study to monitor the viability of L. monocytogenes with and without the presence of teewurst’s native micro-flora. The objective of this study was to observe the ability of the native micro-flora to suppress the growth of L. monocytogenes in teewurst sausage at abuse temperature
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