Bacterial populations associated with pasteurized vacuum-packed Vienna sausages |
| |
| Affiliation: | 1. Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy;2. Department of Veterinary Science and Public Health, Università degli Studi di Milano, Via Celoria 10, 20121 Milano, Italy;1. University of Illinois at Urbana-Champaign, Urbana, United States;2. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, United States;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China;2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;3. International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China;4. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia;5. Astronaut Center of China, Beijing, China;1. National Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan;2. San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan;3. School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuchang, Wuhan, 430068, China |
| |
| Abstract: | Predominant bacterial populations were isolated from vacuum-packaged Vienna sausages exposed to three in-package pasteurization treatments of increasing severity (Past1, 2 and 3) and non-pasteurized controls stored at 8°C for 128 days. The majority (>52%) of isolates from pasteurized and non-pasteurized sausages were lactic acid bacteria (LAB); the remainder includedBacillus, Gram-positive, catalase-positive cocci and enterobacteriaceae. In-package pasteurization of sausages reduced proportions of LAB from 84.4% in non- pasteurized samples, to 74.6%, 66.4% and 52.9% in Past1, 2 and 3 treated samples, respectively. In non-pasteurized sausages, leuconostocs and homofermentative lactobacilli jointly comprised the highest proportion (83.3%) of LAB isolates, whereas pediococci were isolated at a lower frequency of 16.7%. As a result of all pasteurization treatments, proportions of leuconostocs and homofermentative lactobacilli decreased toc. 40% of isolates, whereas proportions of pediococci increased to 50% or more. Although pasteurization led to a diversification of lactic spoilage populations, it did not prevent product spoilage by eliminating these bacteria. Because severe heating also increased the predominance ofBacillus, in-package pasteurization of vacuum-packaged Vienna sausages might, however, compromise product safety. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
