Services on Demand
- Cited by SciELO
- Access statistics
Brazilian Journal of Microbiology
Print version ISSN 1517-8382On-line version ISSN 1678-4405
DEGENHARDT, Roberto and SANT'ANNA, Ernani S. Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions. Braz. J. Microbiol. [online]. 2007, vol.38, n.2, pp.309-314. ISSN 1517-8382. http://dx.doi.org/10.1590/S1517-83822007000200024.
Dry sausages have been considered ready-to-eat products with low risk of causing listeriosis due to the hurdles created during the manufacturing process such as low pH and aw, high salt concentration and presence of lactic acid bacteria (LAB). However, several studies have detected survival of Listeria monocytogenes in these products and also shown that process parameters, LAB and L. monocytogenes strains directly influence the results. In this work, survival of the pathogen in sausages prepared with three different formulations (one standard formulation, one formulation added of Lactobacillus plantarum and one added of 2% sodium lactate), using the manufacturing process usually employed in Brazil, was evaluated. Naturally contaminated sausages presented a small increase in the counts of L. monocytogenes in the first days of the process, followed by a gradual decrease until the end of the process. In experimentally contaminated samples containing L. plantarum, the reduction of counts of L. monocytogenes during processing was considerable, but there wasn´t significant differences between the treatments.
Keywords : Listeria monocytogenes; Lactobacillus plantarum; Fermented dry sausage; Survival; Brazilian salami.