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Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages

Ananou, Samir, Garriga, Margarita, Jofré, Anna, Aymerich, Teresa, Gálvez, Antonio, Maqueda, Mercedes, Martínez-Bueno, Manuel, Valdivia, Eva
Meat science 2010 v.84 no.4 pp. 594-600
fermented foods, sausages, low acid foods, high pressure treatment, enterocins, synergism, antibacterial properties, food spoilage, food pathogens, bacterial contamination, Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica, meat aging, food storage, storage temperature, storage time, ambient temperature, plate count, shelf life
The single and combined effects of enterocin AS-48 and high hydrostatic pressure (HHP) on Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus was investigated in fuet (a low acid fermented sausage) during ripening and storage at 7°C or at room temperature. AS-48 (148AUg⁻¹) caused a drastic 5.5logcfug⁻¹ decrease in L. monocytogenes (P <0.001) and a significant (P <0.01) inhibition (1.79 logs) for Salmonella at the end of ripening (10d). After pressurization (400MPa) and storage Listeria counts remained below 5cfug⁻¹ in all fuets containing AS-48 (pressurized or not). HHP alone had no anti-Listeria effect. HHP treatment significantly reduced Salmonella counts, with lowest levels in pressurized fuets with AS-48. S. aureus showed similar growth for all treatments and storage conditions. These results indicate that AS-48 can be applied alone to control L. monocytogenes and combined with HHP treatment to control Salmonella in fuets.