Publication Date
January 2011
Abstract
The risk of listeriosis associated with ready-to-eat foods is a major concern in United States. The recently published United States regulations require ready-to-eat meat producers to control Listeria monocytogenes, using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log cycle and that no more than 1 log increase throughout product shelf life. This regulation impact also the Spanish meat producers especially dry cured sausages, which export their products to USA. In this study, we analyzed in vitro, individually and in combinations, the commonly applied antimicrobials to reduce Listeria. Performing in-vitro experiment before applying directly on dry cured sausages offer us the benefits such as time and cost saving.
Book Title
94th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
Pages
283-285
Language
en
File Format
application/pdf
DOI
https://doi.org/10.31274/safepork-180809-645
Included in
Animal Diseases Commons, Animal Sciences Commons, Veterinary Microbiology and Immunobiology Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
In-vitro experiment of Listeria reduction in ready-to-eat dry cured sausages
Maastricht, Netherlands
The risk of listeriosis associated with ready-to-eat foods is a major concern in United States. The recently published United States regulations require ready-to-eat meat producers to control Listeria monocytogenes, using interventions which may include antimicrobials that reduce post-processing contamination by at least 1 log cycle and that no more than 1 log increase throughout product shelf life. This regulation impact also the Spanish meat producers especially dry cured sausages, which export their products to USA. In this study, we analyzed in vitro, individually and in combinations, the commonly applied antimicrobials to reduce Listeria. Performing in-vitro experiment before applying directly on dry cured sausages offer us the benefits such as time and cost saving.
