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THE BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING THE RIPENING AND STORAGE OF ARTIFICIALLY CONTAMINATED SALAMI AND METTWURST.

[In German. / En allemand.]

Author(s) : TRUSSEL M., JEMMI T.

Type of article: Article

Summary

EXPERIMENTS WERE CARRIED OUT TO EXAMINE THE BEHAVIOUR OF L. MONOCYTOGENES DURING THE RIPENING AND STORAGE OF SALAMI AND METTWURST INOCULATED WITH ABOUT 1,000 AND 10 MILLIONS CFU/G. NO GROWTH OF L. MONOCYTOGENES ABOVE THE INITIAL CONCENTRATION WAS OBSERVED IN ANY PRODUCT DURING ANY PHASE OF RIPENING OR STORAGE. IN THE SALAMI EXPERIMENTS BACTERIAL REDUCTION BEGAN AFTER FOUR TO EIGHT DAYS AND CONTINUED UNTIL THE END OF RIPENING. IN WELL-DRIED SALAMI ONE CAN EXPECT A L. MONOCYTOGENES CONCENTRATION WELL BELOW THE BACTERIAL CONTENT OF THE RAW MATERIAL. HOWEVER, THESE ORGANISMS PERSIST IN SMALL NUMBERS IN THE PRODUCT FOR A LONG TIME. IN THE METTWURST EXPERIMENTS A NOTICEABLE DROP IN THE NUMBERS OF BACTERIA BEGAN ON THE SIXTH OR SEVENTH DAY. NO SINGLEPARAMETER COULD BE MADE RESPONSIBLE FOR THE DROP IN THE BACTERIAL COUNT IN ANY OF THE EXPERIMENTS. IT IS MORE LIKELY THAT THE SYNERGISTIC EFFECT OF VARIOUS INHIBITING FACTORS SUCH AS PH, WATER D ACCOMPANYING FLORA IS INVOLVED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1489
  • Languages: German
  • Source: Fleischwirtschaft - vol. 69 - n. 10
  • Publication date: 1989/10
  • Document available for consultation in the library of the IIR headquarters only.

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