Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.

Application of bacteriocin-producing starter cultures of lactic acid bacteria in fermented sausage production contributes to food safety. This is sometimes hampered by limited efficacy in situ and by uncertainty about strain dependency and universal applicability for different sausage types. In the present study, a promising antilisterial-bacteriocin producer, Lactobacillus sakei CTC 494, was applied as a coculture in addition to commercial fermentative starters in different types of dry-fermented sausages.

Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams.

Twenty bacterial strains isolated from Italian dry-cured hams affected by the so-called 'vein defect', were Gram positive, catalase and oxidase negative non-spore-forming rods. Twelve strains were identified by molecular characterisation as Marinilactibacillus psychrotolerans. These strains were demonstrated to survive at high salt concentrations (up to 25% w/w, with growth up to 12% w/w), low temperatures (0-3°C) and a pH range (6-7), which is encountered within the leg arterial vein.

Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products.

Safety is the prime consideration and food manufacturers must ensure that products pose a minimum hazard to the consumer. The required safety must be achieved by preventing growth of pathogens during production and by reducing the remaining contamination to the lowest possible level. Dry and semi-dry fermented sausages are generally regarded as one of the most shelf-stable and safest meat products; they have rarely been implicated in food poisoning but sausage makers must ensure that their products do not harbour any pathogen bacteria.