Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages |
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Authors: | Samir Ananou,Margarita Garriga,Anna Jofré ,Teresa Aymerich,Antonio Gá lvez,Mercedes Maqueda,Manuel Martí nez-Bueno,Eva Valdivia |
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Affiliation: | 1. Departamento de Microbiología, Universidad de Granada, 18071 Granada, Spain;2. IRTA-Tecnología de Alimentos, Finca Camps i Armet, 17121 Monells, Girona, Spain;3. Área de Microbiología, Departamento Ciencias de la Salud, Universidad de Jaén, Jaén, Spain;4. Instituto de Biotecnología, Universidad de Granada, 18071 Granada, Spain |
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Abstract: | The single and combined effects of enterocin AS-48 and high hydrostatic pressure (HHP) on Listeria monocytogenes, Salmonellaenterica, and Staphylococcus aureus was investigated in fuet (a low acid fermented sausage) during ripening and storage at 7 °C or at room temperature. AS-48 (148 AU g−1) caused a drastic 5.5 log cfu g−1 decrease in L. monocytogenes (P < 0.001) and a significant (P < 0.01) inhibition (1.79 logs) for Salmonella at the end of ripening (10 d). After pressurization (400 MPa) and storage Listeria counts remained below 5 cfu g−1 in all fuets containing AS-48 (pressurized or not). HHP alone had no anti-Listeria effect. HHP treatment significantly reduced Salmonella counts, with lowest levels in pressurized fuets with AS-48. S. aureus showed similar growth for all treatments and storage conditions. These results indicate that AS-48 can be applied alone to control L. monocytogenes and combined with HHP treatment to control Salmonella in fuets. |
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Keywords: | Enterocin AS-48 High hydrostatic pressure Sausages Listeria monocytogenes Staphylococcus aureus Salmonella enterica |
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