Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature

References

• Beaufort A, Bergis H, Lardeux A-L, Lombard B. 2014. EURL (European Union Reference Laboratory for Listeria monocytogenes) Lm technical guidance document for conducting shelf-life studies on Listeria monocytogenes in ready-to-eat foods. Version 3, 6 June. [accessed 2020 Jan 7]. https://ec.europa.eu/food/sites/food/files/safety/docs/biosafety_fh_mc_technical_guidance_document_listeria_in_rte_foods.pdf.
   Google Scholar
• Bonardi S, Brindani F, Pizzin G, Bacci C, Cenci A, D’Incau M, Liebana E. 2002. Microbiological hazard of fresh pork sausages. Results of a one-year study. Ind Aliment. 41:782–788.
   Google Scholar
• Centeno JA, Carballo J. 2014. Starter and adjunct microbial cultures used in the manufacture of fermented and/or cured or ripened meat and dairy products. In: Rai VR and Bai JA, editors. Beneficial microbes in fermented and functional foods. New York: CRC Press; p. 35–54.
   Google Scholar
• Chaillou S, Champomier-Vergès MC, Cornet M, Crutz-Le Coq AM, Dudez AM, Martin V, Beaufils S, Darbon-Rongère E, Bossy R, Loux V, et al. 2005. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nat Biotechnol. 23(12):1527–1533.
   PubMed Web of Science ®Google Scholar
• Chaillou S, Christieans S, Rivollier M, Lucquin I, Champomier-Vergès MC, Zagorec M. 2014. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Sci. 97(3):332–338.
   PubMed Web of Science ®Google Scholar
• Chiavaro E, Zanardi E, Bottari B, Ianieri A. 2008. Efficacy of different storage practices in maintaining the physicochemical and microbiological properties of fresh pork sausage. J Muscle Foods. 19(2):157–174.
   Google Scholar
• CIE (Commission Internationale de l’Eclairage). 1976. Official recommendations on uniform colour spaces, colour differences equations and metric colour terms, Suppl. 2, Publication 15 Colourimetry, Paris.
   Google Scholar
• Comi G, Tirloni E, Andyanto D, Manzano M, Iacumin L. 2015. Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers. LWT-Food Sci Technol. 62(2):1198–1202.
   Web of Science ®Google Scholar
• Consigliere R, Meloni D, Mazzette R. 2018. Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety. J Food Process Preserv. 42(1):e13321.
   Web of Science ®Google Scholar
• Dal Bosco A, Mugnai C, Mourvaki E, Cardinali R, Moscati L, Paci G, Castellini C. 2009. Effect of genotype and rearing system on the native immunity and oxidative status of growing rabbits. Ital J Anim Sci. 8(sup2):781–783.
   Web of Science ®Google Scholar
• De Castilho NPA, Todorov SD, Licursi Oliveira L, Dos Santos Bersot L, Nero LA. 2020. Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin. LWT-Food Sci Technol. 118:108757.
   Web of Science ®Google Scholar
• De Cesare A, Mioni R, Manfreda G. 2007. Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains. Int J Food Microbiol. 120(1–2):124–130.
   PubMed Web of Science ®Google Scholar
• Desai AN, Anyoha A, Madoff LC, Lassmann B. 2019. Changing epidemiology of Listeria monocytogenes outbreaks, sporadic cases, and recalls globally: a review of ProMED reports from 1996 to 2018. Int J Infect Dis. 84:48–53.
   PubMed Web of Science ®Google Scholar
• EFSA, European Food Safety Authority. 2019. The European Union One Health 2018 Zoonoses Report. EFSA J. 17(12):5926.
   Web of Science ®Google Scholar
• Eschenbach DA, Davick PR, Williams BL, Klebanoff SJ, Young-Smith K, Critchlow CM, Holmes KK. 1989. Prevalence of hydrogen peroxide-producing Lactobacillus species in normal women and women with bacterial vaginosis. J Clin Microbiol. 27(2):251–256.
   PubMed Web of Science ®Google Scholar
• Gelinski JMLN, Baratto CM, Casagrande M, de Oliveira TP, Megiolaro F, de Martini-Soares FAS, Borges De Souza EM, Vicente VA, Fonseca GG. 2019. Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117. Can. J. Microbiol. 65(11):831–841.
   PubMed Web of Science ®Google Scholar
• Hammami R, Fliss I, Corsetti A. 2019. Editorial: application of protective cultures and bacteriocins for food biopreservation. Front Microbiol. 10:1561.
   PubMed Web of Science ®Google Scholar
• ISO (International Organization for Standardization). 2017a. Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. – Part 1: Detection method. ISO 11290–1.
   Google Scholar
• ISO (International Organization for Standardization). 2017b. Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. – Part 2: Enumeration method. ISO 11290–2.
   Google Scholar
• Kamdem S, Patrignani F, Guerzoni ME. 2007. Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices. Food Control. 18(5):421–429.
   Web of Science ®Google Scholar
• Ke PJ, Ackman RG, Linke BA, Nash DM. 2007. Differential lipid oxidation in various parts of frozen mackerel. J Food Technol. 12(1):37–47.
   Google Scholar
• Laranjo M, Elias M, Fraqueza MJ. 2017. The use of starter cultures in traditional meat products. J Food Qual. 2017:1–18.
   Web of Science ®Google Scholar
• Laukovà A, Simonovà M, Strompfovà V. 2010. Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive. Food Control. 21:970–973.
   Web of Science ®Google Scholar
• Liserre AM, Landgraf M, Destro MT, Franco BDGM. 2002. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Sci. 61(4):449–455.
   PubMed Web of Science ®Google Scholar
• Lorenzo JM, Gómez M, Fonseca S. 2014. Effect of a commercial starter culture on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control. 46:382–389.
   Web of Science ®Google Scholar
• Lücke F-K. 2000. Utilization of microbes to process and preserve meat. Meat Sci. 56(2):105–111.
   PubMed Web of Science ®Google Scholar
• Macfie HJ, Bratchell N, Greenhoff K, Vallis LV. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J Sensory Studies. 4(2):129–148.
   Web of Science ®Google Scholar
• Meloni D. 2015. Presence of Listeria monocytogenes in Mediterranean-style dry fermented sausages. Foods. 4(1):34–50.
   PubMed Web of Science ®Google Scholar
• Munekata PES, Rocchetti G, Pateiro M, Lucini L, Domínguez R, Lorenzo JM. 2020. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Curr Opin Food Sci. 31:81–87.
   Web of Science ®Google Scholar
• Nuvoloni R, Pedonese F, Fratini F, Torracca B, Turchi B, Preziuso G, Serra A. 2012. Microbiological and physico-chemical profile of traditional Salsiccia toscana during storage. Ital J Anim Sci. 11(3):e59.
   Web of Science ®Google Scholar
• Pérez-Alvarez JA, Fernández-Lopez J. 2010. Colour characteristics of meat and poultry processing. In: Nollet LML and Fidel Toldrá F, editors. Sensory analysis of foods of animal origin. Boca Raton: CRC Press; p. 101–120.
   Google Scholar
• Rodgers S. 2001. Preserving non-fermented refrigerated foods with microbial cultures. Trends Food Sci Technol. 12(8):276–284.
   Web of Science ®Google Scholar
• Rossi LPR, Almeida RCC, Lopes LS, Figueiredo ACL, Ramos MPP, Almeida PF. 2011. Occurrence of Listeria spp. in Brazilian fresh sausages and control of Listeria monocytogenes using bacteriophage P100. Food Control. 22(6):954–958.
   Web of Science ®Google Scholar
• Sperandii AF, Neri D, Romantini R, Santarelli GA, Prencipe V. 2015. Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo region. Italy. Ital J Food Saf. 4:4575.
   Web of Science ®Google Scholar
• Tharrington G, Sorrells KM. 1992. Inhibition of Listeria monocytogenes by milk culture filtrates from Lactobacillus delbrueckii subsp. lactis. J Food Prot. 55(7):542–544.
   PubMed Web of Science ®Google Scholar
• Tremonte P, Sorrentino E, Succi M, Reale A, Maiorano G, Coppola R. 2005. Shelf life of fresh sausages stored under modified atmospheres. J Food Prot. 68(12):2686–2692.
   PubMed Web of Science ®Google Scholar
• Zagorec M, Champomier-Vergès M-C. 2017. Lactobacillus sakei: a starter for sausage fermentation, a protective culture for meat products. Microorganisms. 5(3):56.
   Web of Science ®Google Scholar