Faculty of Biology, University of Latvia
EEB
Hard copy: ISSN 1691–8088
On-line: ISSN 2255–9582
Environ Exp Biol (2020) 18: 299–303
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Environmental and
Experimental
Biology

Environ Exp Biol (2020) 18: 299–303

Brief Communications

Growth potential of Listeria monocytogenes in cold smoked sausages with and without fermentation

Jānis Sauka1, Aleksandrs Semjonovs1, Edgars Baranovičs2, Vizma Nikolajeva3*
1 “Ādažu desu darbnīca”, Gaujas 11, Ādaži LV–2164, Latvia
2 “Laboratorija Auctoritas”, Čiekurkalna 1. līnija 11, Rīga LV–1026, Latvia
3 Department of Microbiology and Biotechnology, Faculty of Biology, University of Latvia, Jelgavas 1, Riga LV–1004, Latvia
* Corresponding author, E-mail: vizma.nikolajeva@lu.lv

Abstract

Listeria monocytogenes is a well-known psychrotrophic food pathogen. The aim of the study was to evaluate the growth potential of L. monocytogenes in two ready-to-eat cold smoked sausages with and without starter cultures. The goal was achieved using the microbiological challenge test. Sausage samples were artificially contaminated with L. monocytogenes and stored at 4 ± 2 °C for 30 days. No increase in L. monocytogenes was observed and its concentration in the fermented sausages “Cigarellas” decreased by approximately log 0.1 per day. Significant growth of listeria was observed by day 21 in non-fermented sausages “Barona”. In the following days the amount of listeria gradually decreased, and after 28 days it did not differ from the initial amount. The growth potential of L. monocytogenes in “Cigarellas” and “Barona” was zero and 0.4, respectively. The products tested were unable to support the growth of listeria. Thus, they can be classified as “Ready-to-eat food unable to support the growth of Listeria monocytogenes”. Despite the low growth potential, it is desirable to expand the fermentation of uncooked ready-to-eat sausages to achieve zero tolerance for L. monocytogenes.

Key words: cold smoked sausages, fermentation, growth potential, Listeria monocytogenes.

 
Environ Exp Biol (2020) 18: 299–303
 DOI: http://doi.org/10.22364/eeb.18.29
EEB

Editor-in-Chief
Prof. Gederts Ievinsh
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University of Latvia

 
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