Fate of Listeria monocytogenes in experimentally contaminated French sausages

Listeria monocytogenes has been recognized as one of the most important foodborne pathogens dealt with by the food. The bacterium has been found in every part along the pork processing industry from the slaughterhouse to the cutting room and the delicatessen factories. During the fermentation and dr...

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Bibliographic Details
Published in:International journal of food microbiology 2005-05, Vol.101 (2), p.189-200
Main Authors: Thévenot, D., Delignette-Muller, M.L., Christieans, S., Vernozy-Rozand, C.
Format: Article
Language:English
Subjects:
Activity water
Animals
bacterial contamination
Biological and medical sciences
Colony Count, Microbial
Consumer Product Safety
dried meat
Fermentation
Food Contamination
Food Handling - methods
Food industries
Food Microbiology
food pathogens
Food Preservation - methods
food processing plants
Fundamental and applied biological sciences. Psychology
Growth
Hurdle-adapted strains
isolation
Life Sciences
Listeria monocytogenes
Listeria monocytogenes - growth & development
listeriosis
Meat and meat product industries
meat processing
Meat Products - microbiology
microbial activity
Other
processing stages
quality control
Risk Assessment
sausages
serotypes
Survival
Swine
Time Factors
viability
water activity
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Summary:Listeria monocytogenes has been recognized as one of the most important foodborne pathogens dealt with by the food. The bacterium has been found in every part along the pork processing industry from the slaughterhouse to the cutting room and the delicatessen factories. During the fermentation and drying of sausages, L. monocytogenes tends to decrease substantially. However, despite the various hurdles in the dry sausage manufacturing process, L. monocytogenes is able to survive and is detected in the final products. The present study has evaluated growth and survival of eight different L. monocytogenes strains (originating from sausage, sausage industry environment and from clinical cases of listeriosis) in experimentally inoculated French sausages with 10 4 cfu g −1. This study points out the fact that the decrease of L. monocytogenes contamination rate during the manufacturing process of sausages is strain dependent ( p
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2004.11.006