Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

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Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in PGI Ciauscolo salami.

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5568 ◽

2016 ◽

Vol 5 (1) ◽

Author(s):

David Ranucci ◽

Anna Rita Loschi ◽

Dino Miraglia ◽

Roberta Stocchi ◽

Raffaella Branciari ◽

...

Keyword(s):

Biogenic Amine ◽

Starter Culture ◽

Starter Cultures ◽

Geographical Indications ◽

Physical Chemical ◽

Basic Nitrogen ◽

Microbiological Characteristics ◽

Amine Content ◽

Microbiological Analyses

The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of Lactobacillus plantarum and Staphylococcus xylosus. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for Staphylococcus spp. count at the time of casing (T0) and Total Volatile Basic Nitrogen from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 vs 164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95 vs 104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively) and spermine (36.88 vs 33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

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Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1556 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1556-1562 ◽

Cited By ~ 49

Author(s):

SARA BOVER-CID ◽

MARIA IZQUIERDO-PULIDO ◽

M. CARMEN VIDAL-CAROU

Keyword(s):

Biogenic Amine ◽

Raw Materials ◽

Starter Culture ◽

Starter Cultures ◽

No Production ◽

Lactobacillus Sakei ◽

Staphylococcus Carnosus ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Staphylococcus Spp

Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.

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Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Meat Science ◽

10.1016/j.meatsci.2004.01.003 ◽

2004 ◽

Vol 67 (4) ◽

pp. 607-616 ◽

Cited By ~ 72

Author(s):

T KOMPRDA

Keyword(s):

Biogenic Amine ◽

Storage Time ◽

Starter Culture ◽

Amine Content ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

And Storage

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Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

Meat Science ◽

10.1016/j.meatsci.2006.09.020 ◽

2007 ◽

Vol 76 (1) ◽

pp. 46-53 ◽

Cited By ~ 52

Author(s):

Begonya Marcos ◽

Teresa Aymerich ◽

M. Dolors Guardia ◽

Margarita Garriga

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Starter Culture ◽

Quality Properties ◽

Fermented Sausages

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Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

Meat Science ◽

10.1016/j.meatsci.2009.07.002 ◽

2009 ◽

Vol 83 (3) ◽

pp. 534-542 ◽

Cited By ~ 26

Author(s):

T. Komprda ◽

P. Sládková ◽

V. Dohnal

Keyword(s):

Biogenic Amine ◽

Starter Culture ◽

Amine Content ◽

Fermented Sausages ◽

Dry Fermented Sausages

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Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter

Journal of Food Protection ◽

10.4315/0362-028x-60.11.1371 ◽

1997 ◽

Vol 60 (11) ◽

pp. 1371-1375 ◽

Cited By ~ 45

Author(s):

ANA I. ORDÓÑEZ ◽

FRANCISCO C. IBÁÑEZ ◽

PALOMA TORRE ◽

YOLANDA BARCINA

Keyword(s):

High Pressure ◽

Liquid Chromatography ◽

Biogenic Amines ◽

High Pressure Liquid Chromatography ◽

Biogenic Amine ◽

Starter Culture ◽

Food Poisoning ◽

Starter Cultures ◽

Amine Content ◽

Ewe's Milk

The importance of biogenic amines stems from their toxicity and their potential as a cause of food poisoning. After fish, cheese has been the foodstuff most often responsible for cases of food poisoning caused by ingestion of biogenic amines. Changes in biogenic amine (histamine, tyramine, putrescine, cadaverine, tryptamine, isopentylamine, spermidine, and phenylethylamine) content during the ripening of a cheese made from raw ewe's milk were studied, together with the effects of pasteurization and a commonly used commercial starter and indigenous starter cultures. Biogenic amines were determined by high-pressure liquid chromatography following extraction from the cheese and derivatization with dansyl chloride. Levels of histamine, potentially the most toxic amine, in the semihard Idiazábal cheese were very low. Tyramine, putrescine, and cadaverine were the main amines present in this type of cheese. Levels of those amines increased during ripening. Pasteurization of the milk brought about a reduction in the biogenic amine content of the ripened cheese, irrespective of the starter culture employed. The indigenous starter cultures considered in this study produced higher levels of histamine and cadaverine and lower levels of tyramine and putrescine than the commercial starter culture tested.

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Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage

Food Research International ◽

10.1016/j.foodres.2011.10.029 ◽

2012 ◽

Vol 47 (2) ◽

pp. 380-384 ◽

Cited By ~ 20

Author(s):

Livia Simon-Sarkadi ◽

Klára Pásztor-Huszár ◽

István Dalmadi ◽

Gabriella Kiskó

Keyword(s):

Hydrostatic Pressure ◽

Biogenic Amine ◽

High Hydrostatic Pressure ◽

High Hydrostatic Pressure Processing ◽

Amine Content

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Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-062 ◽

2014 ◽

Vol 77 (10) ◽

pp. 1664-1668 ◽

Cited By ~ 5

Author(s):

TANYA D'SOUZA ◽

MUKUND KARWE ◽

DONALD W. SCHAFFNER

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

Water Activity ◽

High Hydrostatic Pressure ◽

Peanut Butter ◽

High Pressure Processing ◽

Peanut Oil ◽

Peanut Flour ◽

Log Reduction ◽

High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

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