Control of Staphylococcus aureus in Dry Sausage by a Newly Developed Meat Starter Culture and Phenolic-Type Antioxidants

1981 ◽  
Vol 44 (9) ◽  
pp. 665-669 ◽  
Author(s):  
MOSHE RACCACH
Keyword(s):  
Staphylococcus Aureus ◽  
Outer Surface ◽  
Starter Culture ◽  
Minimal Level ◽  
Inhibition Of Growth ◽  
Enterotoxin Production ◽  
Generation Times ◽  
Fermentation Period ◽  
Dry Sausage

Genoa sausage and pepperoni inoculated with LACTACEL 75, a selected strain of Pediococcus sp., attained pH 5.0 after 12 and 11 h, respectively, at 35 C and after 48 and 40 h, respectively, at 21 C. LACTACEL 75 controlled the growth of S. aureus in the outer surface (0.5–1.0 cm, depth) of both Genoa sausage and pepperoni during the fermentation period to attain pH 5.0. In Genoa sausage, the population of S. aureus, in association with LACTACEL 75, was up to 1,000-fold lower than the minimal level associated with enterotoxin production. The generation times of S. aureus, in association with LACTACEL 75, (in Genoa sausage) were up to 15 times longer than those of the pathogen growing alone. In Genoa sausage at 21 C, LACTACEL 75 was bactericidal, causing a 42% decrease in the population of S. aureus. LACTACEL 75, in combination with BHA and BHT, brought about a 67% inhibition of growth of S. aureus in Genoa sausage, as compared to the growth of the pathogen in the absence of the starter culture and the phenolic-type antioxidants. In pepperoni at 35 C, LACTACEL 75 prevented a >2 log increase in the population of S. aureus.

scholarly journals Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

2022 ◽  
Vol 78 (03) ◽  
pp. 6627-2022
Author(s):  
BAHAR ONARAN ACAR ◽  
NAZLI KANCA ◽  
RABİA ALBAYRAK DELİALİOĞLU
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Lactobacillus Casei ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Fermented Milk ◽  
Generation Times ◽  
Lactic Acid Content ◽  
Fermentation Period

The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus- MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (104 and 106 log cfu/ml) in milk fermented with L. casei (106 log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 104 log cfu/ml pathogen compared to samples containing 106 log cfu/ml.

Inhibition of Growth of Staphylococcus aureus during Production of Acidophilus Yogurt.1

1987 ◽  
Vol 50 (3) ◽  
pp. 224-228 ◽  
Author(s):  
R. ATTAIE ◽  
P. J. WHALEN ◽  
K. M. SHAHANI ◽  
M.A. (Vic) AMER
Keyword(s):  
Hydrogen Peroxide ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Pathogenic Strain ◽  
Inhibition Of Growth ◽  
Causative Factors ◽  
Significant Difference ◽  
Fermentation Period

Inhibition of growth of a pathogenic strain of Staphylococcus aureus and production of a metabolite, thermostable deoxyribonuclease (TDNase), in acidophilus yogurt and yogurt were investigated. The causative factors of inhibition (lactic acid, hydrogen peroxide and bacteriocin) were assessed. Accumulation of hydrogen peroxide after 2 h of fermentation was 0.88 p-g/ml, which caused a significant difference in the population of S. aureus between yogurts with and without catalase. Growth of S. aureus in the acidified yogurt was reduced after 4 h of fermentation when the pH of the medium was 4.8 or lower. Significant differences were found for the S. aureus populations of the acidified treatment and acidophilus yogurt with catalase suggesting that inhibition was due to bacteriocin(s) produced during the yogurt fermentation. The TDNase was significantly lower in the acidified yogurt and was totally inhibited in the three cultured yogurts during the fermentation period.

Growth and Enterotoxin Production by Staphylococci in Genoa Salami1

1977 ◽  
Vol 40 (5) ◽  
pp. 325-328 ◽  
Author(s):  
I. C. LEE ◽  
L. G. HARMON ◽  
J. F. PRICE
Keyword(s):  
Staphylococcus Aureus ◽  
Starter Culture ◽  
Microbial Populations ◽  
Total Acidity ◽  
Core Samples ◽  
Surface Samples ◽  
Enterotoxin Production ◽  
Significant Difference ◽  
Enterotoxin B ◽  
The Difference

Staphylococcus aureus strains 265 and 243 which produce enterotoxins A and B, respectively, were inoculated into meat being made into Genoa salami in the amount of 103, 105, and 107, cells/g. No lactic starter culture was added. Samples were taken at different stages of processing to determine the microbial populations, percentage moisture, total acidity, pH, and enterotoxin content. Staphylococcal populations varying from about 107 to 5 × 108/g were detected during tempering of the salami. Enterotoxin A was detected in surface but not in core samples of salami inoculated with 105 and 107 S. aureus 265 cells/g. However, no enterotoxin B was detected in the salami inoculated with S. aureus 243, which requires a relatively high aw for enterotoxin production. Staphylococcal counts were higher in surface samples than in core samples, attributable to the difference in oxygen, but there was no significant difference in microaerophilic lactic Kid bacteria in different portions of the salami.

Inhibition of Enteropathogenic Escherichia coli by Homofermentative Lactic Acid Bacteria in Skimmilk

1977 ◽  
Vol 40 (11) ◽  
pp. 749-753 ◽  
Author(s):  
J. F. FRANK ◽  
E. H. MARTH
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Enteropathogenic Escherichia Coli ◽  
E Coli ◽  
Inhibition Of Growth ◽  
Generation Times ◽  
Present Generation

Behavior of enteropathogenic and nonpathogenic strains of Escherichia coli was determined when they were grown in skimmilk with and without 0.25 or 2.0% added lactic starter and incubated at 21 or 32 C for 15 h, and then after refrigeration at 7 C. With no lactics present, generation times for E. coli ranged from 28 to 35 min at 32 C and from 66 to 109 min at 21 C. At 32 C, after an initial 1- to 3-log increase in numbers and 6 to 9 h of incubation, E. coli was completely inhibited by both concentrations of starter culture. Complete inhibition of growth by E. coli occurred earlier at 32 than at 21 C, but smaller numbers of E. coli were obtained at 21 C; some strains virtually did not grow. The final pH of fermented milks ranged from 4.4 to 4.6. The longest survival time for E. coli in refrigerated fermented milk was about 17 days when milk was fermented at 32 C with 0.25% starter. A combination of lower incubation temperature (21 C) and higher starter concentration (2.0%) was most effective in controlling growth of E. coli in fermented skimmilk.

Effect of tea tree oil on Staphylococcus aureus growth and enterotoxin production

Food Control ◽  
2016 ◽  
Vol 62 ◽  
pp. 257-263 ◽  
Author(s):  
Ce Shi ◽  
Xingchen Zhao ◽  
Haiyang Yan ◽  
Rizeng Meng ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
Enterotoxin Production

Effects of Potassium Sorbate on Normal Flora and on Staphylococcus aureus Added to Minced Cod

1982 ◽  
Vol 45 (9) ◽  
pp. 824-828 ◽  
Author(s):  
DONALD J. LYNCH ◽  
NORMAN N. POTTER
Keyword(s):  
Staphylococcus Aureus ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Potassium Sorbate ◽  
Normal Flora ◽  
Ph Changes ◽  
Normal Microflora ◽  
Enterotoxin Production ◽  
Plate Counts ◽  
Storage Temperatures

Minced cod and pasteurized minced cod, with and without 0.5% potassium sorbate, were subjected to abusive storage temperatures of 7 and 15°C. Staphylococcus aureus FRI 100 was inoculated into the cod before storage. Total aerobic plate counts (20 and 35°C), pH changes, S. aureus counts and the presence of thermonuclease were monitored throughout the studies. With the unpasteurized minced cod, potassium sorbate caused slightly lower aerobic plate counts (at 20 and 35°C) in the 7°C study over an 11-day storage period. Psychrotrophic organisms were inhibited to a slightly greater extent than were mesophilic organisms. Inoculated S. aureus was quickly outgrown by the normal microflora without or with sorbate. Similar results were obtained at the still more abusive temperature of 15°C over a storage period of 5 d, but the inhibitory effect of sorbate was less evident. Pasteurized minced cod, inoculated with S. aureus and stored at 15°C, showed a considerable difference in growth of S. aureus with and without sorbate. Potassium sorbate resulted in a markedly slower rate of growth of the pathogen and a substantial delay of several days in production of detectable levels of thermonuclease. This delay in nuclease production is indicative of a similar delay in enterotoxin production.

Inhibition of Escherichia coli O157:H7 in Ripening Dry Fermented Sausage by Ground Yellow Mustard

2008 ◽  
Vol 71 (3) ◽  
pp. 486-493 ◽  
Author(s):  
GARY H. GRAUMANN ◽  
RICHARD A. HOLLEY
Keyword(s):  
Escherichia Coli ◽  
Starter Culture ◽  
Escherichia Coli O157 ◽  
Fermented Sausage ◽  
Yellow Mustard ◽  
E Coli ◽  
Dry Fermented Sausage ◽  
Hydrolysis Of ◽  
Antimicrobial Effectiveness ◽  
Dry Sausage

Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders. Reductions in E. coli O157:H7 populations, changes in pH and water activity (aw), effects on starter culture (Pediococcus pentosaceus and Staphylococcus carnosus) populations, and effects of mustard powder on sausage texture (shear) were monitored during ripening. Nondeheated mustard powder at 2, 4, and 6% in dry sausage (0.90 aw) resulted in significant reductions in E. coli O157:H7 (P < 0.05) of 3.4, 4.4, and 6.9 log CFU/g, respectively, within 30 days of drying. During fermentation and drying, mustard powder did not affect P. pentosaceus and S. carnosus activity in any of the treatments. Extension of drying to 36 and 48 days reduced E. coli O157:H7 by >5 log CFU/g in the 4 and 2% mustard powder treatments, respectively. The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture.

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