Environ Exp Biol (2020) 18: 299–303

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

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.