Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Georgeta ȘTEFAN, Corina Nicoleta PREDESCU
The control of Listeria monocytogenes (Lm) growth in dry fermented salami represents an important issue in food safety for the meat processing industry. The dry fermented salami represent ready to eat meat products (RTE) with a long shelf life. According to the Regulation (EC) no.2073/2005, Lm represents a food safety criteria for RTE products . Lm is the pathogen agent of human listeriosis, an emerging global zoonoses. The human listeriosis is one of the most severe food born disease that affects certain risk categories in the human population, mainly transmitted during consumption of contaminated food. The purpose of our study is to evaluate the effect of bioprotection cultures for dry fermented salami to control the Lm growth. The bioprotection cultures contain strains of Pediococcus acidilactici that produces pediocin, a bacteriocin with antimicrobial action against Gram positive bacteria, including Lm. The Lm counts during fermentation-smoking and ripening-drying stages highlights that the Lm number decreased by 3.2 log cfu/g during the 30 days in the batch LII , whereas the reduction in the batch LI ( without bioprotection culture - the control batch ) was 1,03 log cfu/g.Based on results, the use of bioprotection cultures is a useful measure to control the Lm growth for the dry fermented salami. It represents a preventive measure of human listeriosis during the food consumption.
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