Antilisterial activity of lactic acid bacteria inoculated on cooked ham

• Published in: Meat science Vol. 74; no. 4; pp. 623 - 627
• Main Authors: Alves, V.F., Martinez, R.C.R., Lavrador, M.A.S., De Martinis, E.C.P.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2006; Elsevier
• Subjects: antibacterial properties; bacterial contamination; Bacteriocin; bacteriocins; Biological and medical sciences; Biopreservation; cooked foods; food contamination; Food industries; Food microbiology; food packaging; food pathogens; food preservation; food preservatives; Fundamental and applied biological sciences. Psychology; Ham; lactic acid bacteria; Lactobacillus sakei; Listeria monocytogenes; Meat and meat product industries; pathogen survival; secondary metabolites; vacuum packaging; viability; Listeria monocytogenes; Biopreservation; Ham; Lactobacillus sakei; Bacteriocin; Lactic acid bacteria; Microorganism interrelationships; Pork product; Meat product
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.05.012

This study was conducted to evaluate the ability of Lactobacillus sakei 1, a bacteriocin-producing (bac +) lactic acid bacterium (LAB), isolated from Brazilian fresh pork sausage to inhibit two Listeria monocytogenes strains (serotypes 4b and 1/2a) on cooked, sliced vacuum-packaged ham. L. sakei ATCC 15521 was used as a non-bacteriocin producer (bac −). L. monocytogenes (ca. 2 log CFU/mL) and LAB (ca. 6 log CFU/ml) were inoculated on the sterilized ham, vacuum-sealed and incubated at 8 °C for 10 days. A treatment with the bacteriocin Chrisin (UI/ml) was included. Both L. monocytogenes strains were significantly inhibited in the presence of either bac + and bac − LAB in comparison to the control ( L. monocytogenes alone). Using a bacteriocinogenic strain of LAB did not offer an additional barrier to listerial growth in the studied meat system. The application of Chrisin did not affect at all the growth of L. monocytogenes.