Control of in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.

is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of . in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture ( CTC494). To complement the challenge testing approach, simulations with different predictive models were performed to better understand the role of contributing factors. The impact of post-processing strategies, such as high-pressure processing and/or corrective storage was assessed. The chicken meat was inoculated with a cocktail of three strains, mixed with other ingredients/additives and stuffed into small (snack-type) or medium (-type) casings. Snack-type was fermented (22°C/3 days) and ripened (14°C/7 days), while -type was ripened (13°C/16 days). At the end of ripening, HPP (600 MPa/5 min) and/or corrective storage (4 or 15°C/7 days) were applied. The suitability of HPP after fermentation was evaluated in the snack-type sausages. Pathogen growth (>3 Log) was observed only during the fermentation of the snack type without a starter. The bioprotective starter prevented the growth of in the snack-type sausages and enhanced the inactivation (1.55 Log) in -type sausages, which could be related to the higher lactic acid production and consequent decrease of pH, but also the production of the antilisterial bacteriocin sakacin k. The gamma concept model allowed us to identify the main factors controlling the growth, i.e., the temperature during the early stages and at the end of the production process. The earlier acidification linked with the addition of starter culture made the interaction with the other factors (undissociated lactic acid, and temperature) to be the growth-preventing determinants. High-pressure processing only caused a significant reduction of in snack-type, which showed higher . The application of HPP after fermentation did not offer a relevant advantage in terms of efficacy. Corrective storage did not promote further pathogen inactivation. The findings of the work will guide the food industry to apply effective strategies (e.g., fermentation temperature and bioprotective starter cultures) to control in chicken dry-fermented sausages.