Study of growth potential of Listeria monocytogenesin low fat salami: An innovative Italian meat product

Italian Journal of Food Safety

Volumn 3, Issue 1, 2014, Pages 40-43

  Dalzini, Elena ^a   Cosciani Cunico, Elena ^a   Pavoni, Enrico ^a   Bertasi, Barbara ^a   Daminelli, Paolo ^a   Finazzi, Guido ^a   Losio, Marina N ^a   Varisco, Giorgio ^a  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA LOMBARDIA E DELL EMILIA ROMAGNA   (Italy)

Author keywords

Challenge test; Growth potential; Listeria monocytogenes; Low fat salami; Ready to eat meat product

Indexed keywords

EID: 84905220325     PISSN: None     EISSN: 22397132     Source Type: Journal    
DOI: 10.4081/ijfs.2014.2112     Document Type: Article

References (32)

1. Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F, 2007. The microbial ecology of a typical Italian salami during its natural fermentation. Int J Food Microbiol 120:136-45.
2. Barbuti S, Parolari G, 2002. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented product. Meat Sci 62:323-9.
3. Cole M, Jones M, Holyoak C, 1990. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. J Appl Bacteriol 69:63-72.
4. Cornu M, Billoir E, Bergis H, Beaufort A, Zuliani V, 2011. Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products. Food Microbiol 28:639-47.
5. Devlieghere F, Geeraerd AH, Versyck KJ, Vandewaetere B, Van Impe J, Debevere J, 2001. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model. Food Microbiol 18:53-66.
6. Drosinos EH, Mataragas M, Veskovic-Moracanin S, Gasparik-Reichardt J, Hadziosmanovic M, Alagic D, 2006. Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment. J Food Prot 69:2648-63.
7. European Commission, 2005. Regulation of the European Parliament and of the Council of 15 November 2005 on microbiological criteria for foodstuffs, 2073/2005/CE. In: Official Journal, L 338, pp. 1-26.
8. European Commission, 2006a. Directive of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 95/35/EC on sweeteners for use in foodstuffs, 2006/52/EC. In: Official Journal, L 204, 26-7-2006.
9. European Commission, 2006b. Regulation of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, 1924/2006/CE. In: Official Journal, L 404, pp. 9-25.
10. European Commission, 2007. Regulation of the European Parliament and of the Council of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, 1441/2007/EC. In: Official Journal, L 322, pp. 12-29.
11. EUCRL, 2008. Technical guidance document on shelf-life studies for Listeria monocytogenes in ready-to-eat foods. European Union Community Reference Laboratory for Listeria monocytogenes, French Food Safety Agency ed., Maisons-Alfort, France.
12. Gianfransceschi M, Gattuso A, Fiore A, D'Ottavio MC, Casale M, Palumbo A, Aureli P, 2006. Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami). J Food Prot 69:1533-8.
13. Glass KA, Doyle MP, 1991. Relationship between water activity of fresh pasta and toxin production by proteolytic Clostridium botulinum. J Food Prot 54:162-5.
14. Grassi MA, Nucera D, Lomonaco S, Civera T, 2013. Growth potential of Listeria monocytogenes in fresh sauces for pasta. Food Control 30:288-91.
15. ISO, 1998. Microbiology of food and animal feeding stuffs. Horizontal method for the detection and enumeration of Listeria monocytogenes. Part 2: Enumeration method. ISO Norm 11290-2:1998. International Standardization Organization ed., Geneva, Switzerland.
16. ISO/FDIS, 2004. Microbiology of food and animal feeding stuffs-determination of water activity. ISO/FDIS 21807:2004. International Organization for Standardization, Geneve, Switzerland.
17. Kouakou P, Ghalfi H, Destain J, Dubois-Dauphin R, Evrard P, Thonart P, 2009. Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28. Food Microbiol 26:623-8.
18. Leistner L, 2000. Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55:181-6.
19. Lin C, Takeuchi K, Zhang L, Dohm CB, Meyer JD, Hall PA, Doyle MP, 2006. Cross contamination between processing equipment and deli meats by Listeria monocytogenes. J Food Prot 69:71-9.
20. Luber P, Crerar S, Dufour C, Farber J, Datta A, Todd ECD, 2011. Controlling Listeria monocytogenes in ready-to-eat foods: working towards global scientific consensus and harmonization-Recom-mendations for improved prevention and control. Food Control 22:1535-49.
21. Marshall DL, Andrews LS, Wells JH, Farr AJ, 1992. Influence of modified atmosphere packaging on the competitive growth of Listeria monocytogenes and Pseudomonas fluorescens on precooked chicken. Food Microbiol 9:303-9.
22. Mellefont LA, Ross T, 2007. Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham. J Food Prot 70:2297-305.
23. Nyachuba DG, Donnelly CW, Howard AB, 2007. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products. J Food Sci 72:267-75.
24. Peccio A, Autio T, Korkeala H, Rosmini R, Trevisani M, 2003. Listeria monocytogenes occurrence and characterization in meatproducing plants. Lett Appl Microbiol 37:234-8.
25. R Development Core Team, 2008. R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria.
26. Ross T, Dalgaard P, Tienungoon S, 2000. Predictive modelling of the growth and survival of Listeria in fishery products. Int J Food Microbiol 62:231-45.
27. Sabatakou O, Watsos E, Mantis F, Ramantanis S, 2001. Classification of Greek meat products on the basis of pH and aw values. Fleischwirtschaft Int 2:92-6.
28. Sant'Ana AS, Barbosa MS, Destro MT, Landgraf M, Franco BDGM, 2012. Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life. Int J Food Microbiol 157:52-8.
29. Skalina L, Nikolajeva V, 2010. Growth potential of Listeria monocytogenes strains in mixed ready-to-eat salads. Int J Food Microbiol 144:317-21.
30. Sørheim O, Ofstad R, Lea P, 2004. Effect of carbon dioxide on yield, texture and microstructure of cooked ground beef. Meat Sci 67:231-6.
31. Vermeulen A, Devlieghere F, De Loy-Hendrickx A, Uyttendaele M, 2011. Critical evaluation of the EU-technical guidance on shelf-life studies for L. monocytogenes on RTEfoods: a case study for smoked salmon. Int J Food Microbiol 145:176-85.
32. Vorst KL, Todd ECD, Ryser ET, 2006. Transfer of Listeria monocytogenes during mechanical slicing of turkey breast, bologna, and salami. J Food Prot 69:619-26.