Naslov
Survival of Listeria monocytogenes during the ripening of dry sausages.

Autori
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila, Željka ; Filipović, Ivana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Hygiena alimentorum XXVI. Safety and quality of meat and meat products in legislative conditions of the common market of the European Union / - , 2005, 230-233

Skup
Hygiena alimentorum XXVI. Safety and quality of meat and meat products in legislative conditions of the common market of the European Union

Mjesto i datum
Vysoké Tatry, Slovačka, 25.05.2005. - 27.05.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dry fermented sausages; L. monocytogenes; bacteriocins

Sažetak
The aim of this work was to determine the efficacy of fermentation, ripening and drying processes on inhibition of L. monocytogenes in dry fermented sausages. Listeria was added to the sausage mixture to a final concentration of 105 cfu g– 1. Samples were taken at 0, 3, 7, 14 and 28 days after formulation, and total viable count, lactic acid bacteria, L. monocytogenes and pH were determined. The growth of Listeria was inhibited in sausages until 14 days, while the final products were free of L. monocytogenes. A total of 32 lactic acid bacteria were isolated and determined, and 3 strains were tested for the antilisterial activity. Leuconostoc mesenteroides subsp. mesenteroides produced bacteriocin.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA