Resumo

GONZALEZ H., María I.; YIEN, Wan; CASTRILLON V., Jorge A.  e  ORTEGA P., Ángela. ADDITION OF Carnobacterium maltaromaticum CB1 IN VACUUM PACKAGED CHORIZO AND MORCILLA, TO INHIBIT THE GROWTH OF Listeria monocytogenes. Vitae [online]. 2013, vol.20, n.1, pp.23-29. ISSN 0121-4004.

Background: In recent years, there has been a marked increase in consumer demand for foods that are perceived as ''natural'' that contain no artificial preservatives or food additives. Removing artificial preservatives/food additives from the food provides the perfect environment for growth of both spoilage and pathogenic bacteria. This is particularly true for vacuum packaged processed meat products where the high water activity, low acid pH and the long storage under refrigeration creates the perfect environment for Listeria monocytogenes to grow. Thus, there is a need for the introduction of new and effective technologies to control or kill Listeria monocytogenes. Biopreservation (adding live bacteria to the meat products) offers the ideal solution of this food safety issue, while satisfying consumer demand for safe wholesome foods. Objectives: To determine if the biopresevative culture C. maltaromaticum CB1 is able to control the outgrowth of an indigenous L. monocytogenes in vacuum packaged (low oxygen permeability film) chorizo and Morcilla. Methods: Triplicate independent batches/ lots of commercially produced Chorizo and Morcilla were inoculated with the indigenous L. monocytogenes strain at 10² CFU/g and with the biopreservative C. maltaromaticum CB1 at 10³ CFU/g. Control products did not receive the biopreservative treatment. Following vacuum packaging, the products were stored at either 4 or 8°C for 35 days. At 7 day intervals the growth of L. monocytogenes was enumerated using Oxford Agar. Results: There was a significant reduction (P < 0.05) in the number of L. monocytogenes at 4 and 8°C in the Morcilla and Chorizo where the biopreservative C. maltaromaticum CB1 had been added compared to control products. Conclusions: C. maltaromaticum CB1 was shown to be effective in controlling the outgrowth of L. monocytogenes in Chorizo and Morcilla.

Palavras-chave : Biotechnology; Carnobacterium; bacteriocins; meat products.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )