Bioprotectives and probiotics for dry sausages

• Published in: International Journal of Food Microbiology Vol. 83; no. 3; pp. 233 - 244
• Main Authors: Tyoeppoenen, S, Petaejae, E, Mattila-Sandholm, T
• Format: Book Review Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 25.06.2003; Elsevier
• Subjects: Bacteriocin; Biological and medical sciences; Bioprotective culture; Consumer Product Safety; Dry sausage; Escherichia coli O157 - growth & development; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; Lactobacillus - growth & development; Lactobacillus - physiology; Listeria monocytogenes - growth & development; Meat and meat product industries; Meat Products - microbiology; Pediococcus - growth & development; Pediococcus - physiology; Probiotic; Probiotics; Probiotic; Bioprotective culture; Dry sausage; Bacteriocin; Lactic acid bacteria; Meat product; Pork product; Food additive; Review; Natural compound; Fermented product; Preservative; Microbial origin

The microbial stability of dry sausages is determined by the combination and timing of different factors referred to as the hurdle-concept. However, the hurdles present in dry sausage are not sufficient to prevent the survival of Listeria monocytogenes or enterohemorrhagic Escherichia coli O157:H7....