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Foods 2015, 4(1), 34-50; doi:10.3390/foods4010034

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100, Sassari, Italy
Academic Editor: Christopher J. Smith
Received: 31 October 2014 / Revised: 19 February 2015 / Accepted: 27 February 2015 / Published: 12 March 2015
(This article belongs to the Special Issue Microbiology Safety of Meat Products)
View Full-Text   |   Download PDF [293 KB, uploaded 13 March 2015]

Abstract

The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un-) published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed. View Full-Text
Keywords: Listeria monocytogenes; Mediterranean area; dry fermented sausages; hurdle technology Listeria monocytogenes; Mediterranean area; dry fermented sausages; hurdle technology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Meloni, D. Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages. Foods 2015, 4, 34-50.

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