Sausage microbiology

Little or no loss of antimicrobial activity was further observed after fermentation of raw sausages containing streptomycin (6). However, smoking/scalding processes could cause a 32-45% reduction of the streptomycin activity (7). When semi- or fully preserved sausages were heated at 90-95 C for 1 h, the microbiological activity of the contained streptomycin exhibited a 50% reduction of the initial dose (8) however, some of the initial activity could be demonstrated in the juices exuded from the heated sausages even when the temperature was raised to 120-125 C. 

Geomaras, I., Skandamis, P.N., Belk, K.E., et al. 2006. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium actate-sodium diacetate. Food Microbiology 23 762-771. 

Leroy, F, Verluyten, J., De Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology, 106, 270-285. 

Albano, H., Henriques, I., Correia, A., Hogg, T., Teixeira, P. (2008). Characterization of microbial population of Alheira (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. Journal of Applied Microbiology, 105(6), 2187-2194. 

Cocohn, L., Rantsiou, K., lacumin, L., Urso, R., Cantoni, C., Comi, G. (2004). Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods. Applied and Environmental Microbiology, 70,1883-1894. 

Diez, A. M., Urso, R., Rantsiou, K., Jaime, L, Rovira, J., Cocohn, L. (2008). Spoilage of blood sausages Morcilla de Burgos treated with high hydrostatic pressure. International Journal of Food Microbiology, 123, 246-253. 

Fontana, C., Vignolo, G., Cocconcelli, P S. (2005). PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages. Journal of Microbiological Methods, 63, 254-263. 

Leroy, S., Giammarinaro, P, Chacomac, J., Lebert, L, Talon, R. (2010). Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units. Food Microbiology, 27, 294-301. 

Ruiz-Moyano, S., Martin, A., Benito, M. J., Hernandez, A., Casquete, R., Cordoba, M. D. (2011). Apphcation of Lactobacillus fermerUum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28, 839-847. 

Urso, R., Comi, G., Cocolin, L. (2006). Ecology of lactic acid bacteria in Italian fermented sausages isolation, identification and molecular characterization. Systematic and Applied Microbiology, 29, 671-680. 

Bover-Cid, S., Hugas, M., Izquierdo-Pulido, M., Vidal-Carou, M. C. (2000). Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology, 66,185-189. ht //dx.doi.org/10.1016/S0168-1605(00)00526-2. 

Cachaldora, A., Fonseca, S., Franco, I., Carballo, J. (2013). Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiology, 33, 61-68. http //dx.doi.Org/10.1016/j.fm.2012.08.013. 

Gonzdlez-Femandez, C., Santos, E. M., Jaime, I., Rovira, J. (2003). Influence of starter cultures and sugar concentrations on hiogenic amine contents in chorizff dry sausage. Food Microbiology, 20, 275-284. http //dx.doi.org/10.1016/S0740-0020(02)00157-0. 

Suzzi, G., Gardini, F. (2003). Biogenic amines in dry fermented sausages a review. International Journal of Food Microbiology, 88, 41-51. http //dx.doi.org/ 10.1016/S0168-1605(03)00080-1. 

Leroy, R, De Vuyst, L. (1999). The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter for fermented sausage. Applied and Environmental Microbiology, 65, 5350-5356. 

This chapter summarizes information on the types of fermented sausages, their manufacture, the microbiological and biochemical changes during ripening, the role and composition of starter cnltuies and product safety. Some future developments are also discussed. 

Klingberg, T. D., Axelsson, L., Naterstad, K., Elsser, D., Budde, B. B. (2005). Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. International Journal of Food Microbiology, 105,419-431. 

Lindqvist, R., Lindblad, M. (2009). Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage. International Journal of Food Microbiology, 129, 59-67. 

Lilcke, F.-K., Vogeley, I. (2012). Traditional air-dried fermented sausages from Central Germany. Food Microbiology, 29, 242-246. 

Porto-Fett, A. C. S., Hwang, C.-A., Call, J. E., Juneja, V. K., Ingham, S. C., Ingham, B. H., et al. (2008). Viabihty of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli 0157 H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology, 25, 793-801. 

Ravyts, R, Steen, L., Goemaere, O., Paelinck, H., de Vuyst, L., Leroy, F. (2010). The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages. Food Microbiology, 27, 945-954. 

Sameshima, T., Magome, C., Takeshita, K., Arihara, K., Itoh, M., Kondo, Y. (1998). Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. International Journal of Food Microbiology, 41, 1-7. 

Talon, R., Leroy, S., Lebert, 1., Giammarinaro, R, Chacomac, J.-P., Latorre-Moratalla, M., et al. (2008). Safety improvement and preservation of typical sensory quahties of traditional dry fermented sausages using autochthonous starter cultures. International Journal of Food Microbiology, 126, 227-234. 

Tydppdnen, S., Petaja, E., Mattila-Sandholm, T. (2003). Bioprotectives and probiotics for dry sausages. Intematiorud Journal of Food Microbiology, 83, 233—244. 

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