The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Inoculum
2.2. Preparation of Spreadable Fermented Sausage (Teewurst)
2.3. Preparation of Dry Fermented Sausage
2.4. Physicochemical, Microbiological, and Statistical Analyses
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ingredient | Teewurst | Dry Fermented Sausage |
---|---|---|
Pork shoulder | 1.6 kg | 1.6 kg |
Beef neck | - | 1.2 kg |
Pork backfat | 2.4 kg | 1.4 kg |
Nitrite curing salt | 88 g | 88 g |
Seasoning mix | 32 g | 32 g |
Starter culture | 2 g | 2 g |
Total | 4.122 kg | 4.322 |
Inoculum | Production Process | Storage | ||||
---|---|---|---|---|---|---|
Day 0 | Day 2 | Day 10 | Day 20 | Day 30 | Day 37 | |
3 log CFU/g | 2.89 ± 0.10 a 6/6 * | 1.43 ± 0.20 b 6/6 | ≤1.00 ± 0.00 b 3/6 | ≤1.00 ± 0.00 b 1/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 |
6 log CFU/g | 5.51 ± 0.11 c 6/6 | 2.43 ± 0.08 d 6/6 | 1.11 ± 0.11 b 6/6 | ≤1.00 ± 0.00 b 2/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 |
8 log CFU/g | 7.61 ± 0.11 e 6/6 | 6.30 ± 0.08 f 6/6 | 5.52 ± 0.07 c 6/6 | 5.03 ± 0.10 g 6/6 | 4.77 ± 0.03 g 6/6 | 2.90 ± 0.17 a 6/6 |
Inoculum | Production Process | Storage | ||||
---|---|---|---|---|---|---|
Day 0 | Day 2 | Day 4 | Day 7 | Day 9 | Day 11 | |
3 log CFU/g | 2.84 ± 0.06 a 6/6 * | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 |
6 log CFU/g | 5.78 ± 0.07 c 6/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 1/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 |
8 log CFU/g | 7.96 ± 0.07 d 6/6 | 2.41 ± 0.15 e 6/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 | ≤1.00 ± 0.00 b 0/6 |
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Hulánková, R.; Svobodová, I. The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products. Appl. Sci. 2025, 15, 5324. https://doi.org/10.3390/app15105324
Hulánková R, Svobodová I. The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products. Applied Sciences. 2025; 15(10):5324. https://doi.org/10.3390/app15105324
Chicago/Turabian StyleHulánková, Radka, and Irena Svobodová. 2025. "The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products" Applied Sciences 15, no. 10: 5324. https://doi.org/10.3390/app15105324
APA StyleHulánková, R., & Svobodová, I. (2025). The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products. Applied Sciences, 15(10), 5324. https://doi.org/10.3390/app15105324