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Open AccessArticle

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

1
CECAV, Centro de Ciência Animal e Veterinária, 5001-801 Vila Real, Portugal
2
School of Agrarian and Veterinary Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
3
CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 676; https://doi.org/10.3390/foods9050676
Received: 6 May 2020 / Revised: 17 May 2020 / Accepted: 21 May 2020 / Published: 25 May 2020
(This article belongs to the Section Food Quality and Safety)
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. View Full-Text
Keywords: naturally fermented sausage; spoilage microbiota; starter culture; lactic acid bacteria; wine; nitrite; foodborne pathogens; Salmonella; Staphylococcus aureus; Listeria monocytogenes naturally fermented sausage; spoilage microbiota; starter culture; lactic acid bacteria; wine; nitrite; foodborne pathogens; Salmonella; Staphylococcus aureus; Listeria monocytogenes
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Patarata, L.; Novais, M.; Fraqueza, M.J.; Silva, J.A. Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. Foods 2020, 9, 676.

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