Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages ( chouriço)

• Published in: Meat science Vol. 80; no. 4; pp. 1352 - 1358
• Main Authors: Matos, T.J.S., Bruno-Soares, A., Jensen, B.B., Barreto, A.S., Hojberg, O.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: antibacterial properties; bacterial colonization; bacterial contamination; Biological and medical sciences; Clostridium aminovalericum; Enterococcus faecium; food contamination; Food industries; Food preservatives; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; inhibitors; Lactobacillus curvatus; Meat and meat product industries; methyl p-hydroxybenzoate; microbiological quality; Modified atmosphere package; Pediococcus acidilactici; Portuguese dry smoked sausage; potassium sorbate; sausages; Shelf life; smoked meats; sodium benzoate; Spoilage bacteria; Staphylococcus epidermidis; Portugal; Modified atmosphere package; Spoilage bacteria; Shelf life; Food preservatives; Portuguese dry smoked sausage; Pork product; Meat product; Food additive; Preservative; Food preservation; Packaging; Bacteria; Conditioning; Inhibition
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.04.001

Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages ( Chouriço). MHB significantly inhibited the growth rate of 12 of the isolates ( p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package.