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Publisert 2001

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Publikasjonsdetaljer

Tidsskrift : International journal of food microbiology , vol. 66 , p. 191–196 , 2001

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0168-1605
Elektronisk : 1879-3460

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Bredholt, Sylvia; Nesbakken, Truls; Holck, Askild Lorentz

Sak : 3

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157:H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degreesC and 4 degreesC. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degreesC and, after opening the packages, for a further 5 days at 4 degreesC. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products. (C) 2001 Elsevier Science B.V. All rights reserved.

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