Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages

International Journal of Food Microbiology

Volumn 29, Issue 1, 1996, Pages 59-73

  Franz, C M A P ^a,b   Von Holy, A ^a  

^a UNIVERSITY OF THE WITWATERSRAND   (South Africa)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

In package pasteurization; Meat lactic; Processed meat; Thermotolerance

Indexed keywords

ARTICLE; CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; FOOD PROCESSING; FOOD STORAGE; HEAT SENSITIVITY; HEAT TOLERANCE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; LISTERIA; MEAT; NONHUMAN; PASTEURIZATION;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LISTERIA; LISTERIA INNOCUA;

EID: 0029932736     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00022-4     Document Type: Article

References (51)

1. Alderton, J. and Snell, N. (1970) Chemical states of bacterial spores: Heat resistance and its kinetics at intermediate water activity. Appl. Microbiol. 19, 565-572.
2. Bell, R.G. (1983) The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat. J. Appl. Bacteriol. 54, 249-255.
3. Borch, E., Nerbrink, E. and Svensson, P. (1988) Identification of major contamination sources during processing of emulsion sausage. Int. J. Food Microbiol. 7, 317-330.
4. Bradshaw, J.G., Peeler, J.T., Corwin, J.J., Hunt, J.M., Tierney, J.T., Larkin, E.P. and Twedt, R.M. (1985) Thermal resistance of Listeria monocytogenes in milk. J. Food Prot. 48, 743-745.
5. Buncic, S., Paunovic, L. and Radisic, D. (1991) The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged Frankfurters. J. Food Prot. 54, 413-417.
6. Cruickshank, R., Duguid, J.P., Marmion, B.P. and Swain, R.H.A. (1975) Medical Microbiology, Vol. 2, 12th edn. Churchill Livingstone Edinburgh, London, pp. 471-487.
7. Cuppett, S.L., Gray, J.I., Pestka, J.J., Booren, A.M., Price, J.F. and Kutil, C.L. (1987) Effect of salt level and nitrite on toxin production by Clostridium botulinum type E spores in smoked great lakes Whitefish. J. Food Prot. 50, 212-217.
8. Dodds, K.L. and Collins-Thompson, D.L. (1984) Nitrite tolerance and nitrite reduction in lactic acid bacteria associated with cured meat products. Int. J. Food Microbiol. 1, 505-513.
9. Dykes, G.A., Cloete, T.E. and von Holy, A. (1991) Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages. Int. J. Food Microbiol. 13, 239-248.
10. Dykes, G.A., Britz T.J. and von Holy, A. (1994) Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum packaged Vienna sausages. J. Appl. Bacteriol. 76, 246-252.
11. Egan, A.F., Ford, A.L. and Shay, B.J. (1980) A comparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuum-packaged sliced luncheon meats. J. Food Sci. 45, 1745-1748.
12. Egan, A.F. (1983) Lactic acid bacteria of meat and meat products. Antonie van Leeuwenhoek 49, 327-336.
13. Farber, J.M. (1989) Thermal resistance of Listeria monocytogenes in foods. Int. J. Food Microbiol. 8, 285-291.
14. Franz, C.M.A.P., Dykes, G.A. and von Holy, A. (1991) Effect of in vitro pH and temperature changes on meat spoilage lactic acid bacteria. S. Afr. J. Food Sci. Nutrit. 3, 59-62.
15. Franz, C.M.A.P. and von Holy, A. (1994) Optimization of variables influencing determination of heat resistance of meat spoilage lactic acid bacteria. S. Afr. J. Sci. 90, 535-538.
16. Glass, K.A. and Doyle, M.P. (1989) Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Appl. Environ. Microbiol. 55, 1565-1569.
17. Grau, F.H. and Vanderlinde, P.B. (1990) Growth of Listeria monocytogenes on vacuum packaged beef. J. Food Prot. 53, 739-741.
18. Grau, F.H. and Vanderlinde, P.B. (1992) Occurrence, numbers, and growth of Listeria monocytogenes on some vacuum-packaged processed meats. J. Food Prot. 55, 4-7.
19. Hauschild, A.H.W. (1989) Clostridium botulinum. In: M.P. Doyle (editor), Foodborne Bacterial Pathogens. Marcel Dekker Inc., New York, pp. 111-189.
20. Holdeman, L.V., Cato, E.P. and Moore, W.E.C. (1977) Anaerobe Laboratory Manual, 4th edn. VPI Anaerobe Laboratory, Blacksburg, Virginia, pp. 81-106.
21. Houben, J.H. (1982) Heat resistance of Streptococcus faecium in pasteurized ham. Fleischwirtschaft 62, 490-493.
22. Kokubo, Y., Matsumoto, M., Terada, A., Saito, M., Shinagawa K., Konuma H. and Kurata, H. (1986) Incidence of clostridia in cooked meat products in Japan. J. Food Prot. 49, 864-867.
23. Korkeala, H., Alanko, T., Mäkelä, P. and Lindroth, S. (1989) Shelf-life of vacuum-packaged cooked ring sausages at different chill temperatures. Int. J. Food Microbiol. 9, 237-247.
24. Labbe, R. (1989) Clostridium perfringens. In: M.P. Doyle (editor), Foodborne Bacterial Pathogens. Marcel Dekker Inc., New York, pp. 191-234.
25. Labbe, R.G. and Harmon, S.M. (1992) Clostridium perfringens. In: C. Vanderzant and D.F. Splittstoesser (editors), Compendium of Methods for the Microbiological Examination of Foods, 3rd edn. American Public Health Association Publications, New York, pp. 623-635.
26. Milbourne, K. (1983) Thermal tolerance of Lactobacillus viridescens in ham. Meat Sci. 9, 113-119.
27. Moats, W.A. (1971) Kinetics of thermal death of bacteria. J. Bacteriol. 105, 165-171.
28. Moats, W.A., Dabbah, R. and Edwards, V.M. (1971) Interpretation of nonlogarithmic survivor curves of heated bacteria. J. Food Sci. 36, 523-526.
29. Mol, J.H.H., Hietbrink, J.E.A., Mollen, H.W.M. and van Tinteren, J. (1971) Observations on the microflora of vacuum packed sliced cooked meat products. J. Appl. Bacteriol. 34, 377-397.
30. Mukherji, S. and Qvist, S. (1981) The impact of Brochothrix thermosphacta and lactic acid bacteria on the keeping quality of vacuum-packaged Vienna sausages. In: T.A. Roberts, G. Hobbs, J.H.B. Christian and N. Skovgaard (editors), Psychrotrophic Microorganisms in Spoilage and Pathogenicity. Academic Press, London, pp. 231-239.
31. Müller, W.-D. (1989) Erhitzen und Räuchern von Kochwurst und Kochpökelware. Fleischwirtschaft 69, 308-319.
32. Nielsen, H.-J.S. and Zeuthen, P. (1984) Growth of pathogenic bacteria in sliced vacuum-packed Bologna-type sausage as influenced by nitrite. J. Food Technol. 19, 683-694.
33. Nielsen, H.-J.S. and Zeuthen P. (1985) Influence of lactic acid bacteria and the overall flora on development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. J. Food Prot. 48, 28-34.
34. Okereke, A. and Montville, T.J. (1991) Bacteriocin inhibition of Clostridium botulinum spores by lactic acid bacteria. J. Food Prot. 54, 349-353.
35. Palumbo, S.A., Williams, A.C., Buchanan, R.L. and Phillips, J.G. (1987) Thermal resistance of Aeromonas hydrophila. J. Food Prot. 50, 761-764.
36. Quintavalla, S. and Campanini, M. (1991) Effect of rising temperature on the heat resistance of Listeria monocytogenes in meat emulsion. Lett. Appl. Microbiol. 12, 184-187.
37. Rørvik, L.M. and Yndestad, M. (1991) Listeria monocytogenes in foods in Norway. Int. J. Food Microbiol. 13, 97-104.
38. Sanz Perez, B., Lopez Lorenzo, P., Garcia, M.L., Hernandez, P.E. and Ordonez, J.A. (1982) Heat resistance of enterococci. Milchwissenschaft 37, 724-726.
39. Silliker, J.N., Elliot, R.P., Baird-Parker, A.C., Bryan, F.L., Christian, J.H.B., Clark, D.S., Olson, J.C. and Roberts, T.A. (1980) Microbial Ecology of Foods, Vol.1: Factors Affecting Life and Death of Microorganisms. International Commission on Microbiological Specifications for Foods, Academic Press, London, pp. 17-37.
40. Simunovic, J., Oblinger, J.L. and Adams, J.P. (1985) Potential for growth of nonproteolytic types of Clostridium botulinum in pasteurized restructured meat products: a review. J. Food Prot. 48, 265-276.
41. Sofos, J.N., Busta, F.F. and Allen, C.E. (1979) Botulism control by nitrite and sorbate in cured meats: a review. J. Food Prot. 42, 739-770.
42. Sofos, J.N. and Busta, F.F. (1980) Alternatives to the use of nitrite as an antibotulinal agent. Food Technol. 34, 244-251.
43. Varabioff, Y. (1992) Incidence of Listeria in smallgoods. Lett. Appl. Microbiol. 14, 167-169.
44. von Holy, A. and Holzapfel, W.H. (1991) Shelf life extension of vacuum packaged vienna sausages by in-package pasteurization. Proc. 37th Int. Congr. Meat Sci. Technol., Kulmbach, Germany, pp. 563-566.
45. von Holy, A., Cloete, T.E. and Holzapfel, W.H. (1991a) Quantification and characterization of microbial populations associated with spoiled, vacuum-packed vienna sausages. Food Microbiol. 8, 95-104.
46. von Holy, A., Meissner, D. and Holzapfel, W.H. (1991b) Effects of pasteurization and storage temperature on vacuum-packaged vienna sausage shelf-life. S. Afr. J. Sci. 87, 387-390.
47. von Holy, A. and Cloete, T.E. (1992) Stratification and identity of bacteria associated with spoiled, vacuum-packaged vienna sausages. S. Afr. J. Sci. 88, 28-31.
48. von Holy, A., Holzapfel, W.H. and Dykes, G.A. (1992) Bacterial populations associated with Vienna sausage packaging. Food Microbiol. 9, 45-53.
49. Yen, L.C., Sofos, J.N. and Schmidt, G.R. (1991) Effect of meat curing ingredients on thermal destruction of Listeria monocytogenes in ground pork. J. Food Prot. 54, 408-412.
50. Zaika, L.L., Palumbo, S.A., Smith, J.L., Del Corral, F., Bhaduri, S., Jones, C.O. and Kim, A.H. (1990) Destruction of Listeria monocytogenes during Frankfurter processing. J. Food Prot. 53, 18-21.
51. Zurera-Cosano, G., Rincon-Leon, F., Moreno-Rojas, R. and Pozo-Lora, R. (1988) Microbial growth in vacuum-packaged Frankfurters produced in Spain. Food Microbiol. 8, 95-104.