Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production.

Autor: Brugnini G; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Uruguay. Electronic address: gbrugnini@fq.edu.uy., Rodríguez J; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay. Electronic address: jsrodriguez@fq.edu.uy., Rodríguez S; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay. Electronic address: srodriguez@fq.edu.uy., Martínez I; Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay. Electronic address: imartin@latitud.org.uy., Pelaggio R; Latitud - Fundación LATU, Laboratorio Tecnológico del Uruguay, Avenida Italia 6201, Uruguay. Electronic address: rpelaggi@latitud.org.uy., Rufo C; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Pando y Ruta 8, Uruguay. Electronic address: crufo@fq.edu.uy.
Jazyk: angličtina
Zdroj: Journal of food protection [J Food Prot] 2024 Jun; Vol. 87 (6), pp. 100286. Date of Electronic Publication: 2024 Apr 30.
DOI: 10.1016/j.jfp.2024.100286
Abstrakt: The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 10 7 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microorganism for L. monocytogenes. Fermentation temperature varied between 24 and 30°C, drying temperature between 14 and 20°C, caliber between 5.1 and 13.2 cm, and sodium lactate initial concentrations in salamis were 0 and 2%. L. innocua counts, pH and water activity were determined in salamis over time. Sodium lactate (2%) decreased pH drop and Listeria inactivation during fermentation. Baranyi & Roberts equation was used to fit the experimental data and to estimate, for each test condition, inactivation rate (k), initial (Y 0 ), and final counts of L. innocua (Y END ). Total inactivation was calculated as Y 0 minus Y END (Y 0 -Y END ). Then, using a Box Benkhen experimental design, a quadratic model for k and a two-factor interaction model (2FI) for Y 0 - Y END were obtained as functions of fermentation temperature, drying temperature, and caliber size. The models predicted that maximum k and Y 0 -Y END , -2.62 ± 0.14 log 10 CFU/g/day and 4.5 ± 0.1 log 10 CFU/g, respectively, would be obtained fermenting at 30°C and drying at 20°C regardless of caliber. Drying at 14°C allowed Listeria growth until a water activity (a w ) of 0.92 was reached. Therefore, if initial Listeria contamination is high (3 log 10 CFU/g), drying at low temperatures will compromise product safety.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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