Handbook of Meat Processing

(Greg DeLong) #1
Fermentation: Microbiology and Biochemistry 195

Aquilanti , L. , S. Santarelli , G. Silvestri , A. Osimani , A.
Petruzzelli , and F. Clementi. 2007. The microbial
ecology of a typical Italian salami during its natural
fermentation. International Journal of Food
Microbiology 120 : 136 – 145.
Aymerich , T. , B. Mart ı n , M. Garriga , M. C. Vidal -
Carou , S. Bover - Cid , and M. Hugas. 2006. Safety
properties and molecular strain typing of lactic acid
bacteria from slightly fermented sausages. Journal of
Applied Microbiology 100 : 40 – 49.
Aymerich , T. , M. Garriga , J. M. Monford , I. F. Nes , and
M. Hugas. 2000. Bacteriocin producing lactobacilli in
Spanish - style fermented sausages: Characterization of
bacteriocins. Food Microbiology 17 : 33 – 45.
Barriere , C. , R. Bruckner , and R. Talon. 2001.
Characterization of the single superoxide dismutase
of Staphylococcus xylosus. Applied and Environmental
Microbiology 67 : 4096 – 4104.
Baruzzi , F. , A. Matarante , L. Caputo , and M. Morea.
2006. Molecular and physiological characterization of
natural microbial communities isolated from a tradi-
tional Southern Italian processed sausage. Meat
Science 72 : 261 – 269.
Benito , M. J. , M. J. Serradilla , A. Mart ı n , E. Aranda , A.
Hernandez , and M. G. Cordoba. 2008a. Differentiation
of Staphylococci from Iberian dry fermented sausages
by protein fi ngerprinting. Food Microbiology
25 : 676 – 682.
Benito , M. J. , M. J. Serradilla , S. Ruiz - Moyano , A.
Alberto , F. Pirez - Nevado , and M. G. Cordoba. 2008b.
Rapid differentiation of lactic acid bacteria from
autochthonous fermentation of Iberian dry - fermented
sausages. Meat Science 80 : 656 – 661.
Bloukas , J. G. , E. D. Paneras , and G. C. Fournitzis. 1997.
Effect of replacing pork backfat with olive oil on
processing and quality characteristics of fermented
sausages. Meat Science 45 : 133 – 144.
Casaburi , A. , M. C. Aristoy , S. Cavella , R. Di Monaco ,
D. Ercolini , F. Toldra , and F. Villani. 2007.
Biochemical and sensory characteristics of traditional
fermented sausages of Vallo di Diano (Southern Italy)
as affected by use of starter cultures. Meat Science
76 : 295 – 307.
Chaillou , S. , M. C. Champomier - Verges , M. Cornet ,
A. - M. Crutz - Le Coq , A. - M. Dudez , V. Mart ı n , S.
Beaufi ls , E. Darbon - Rongere , R. Bossy , V. Loux , and
M. Zagorec. 2005. The complete genome sequence of
the meat - borne lactic acid bacterium Lactobacillus
sakei 23K. Nature Biotechnology 23 : 1527 – 1533.
Champomier - Verges , M. C. , M. Zuniga , F. Morel -
Deville , G. Perez - Martinez , M. Zagorec , and S. D.
Ehrlich. 1999. Relationships between arginine degra-
dation, pH and survival in Lactobacillus sakei. FEMS
Microbiology Letters 180 : 297 – 304.
Chevallier , I. , S. Ammor , A. Laguet , S. Labayle , V.
Castanet , E. Dufour , and R. Talon. 2006. Microbial
ecology of a small - scale facility producing traditional
dry sausage. Food Control 17 : 446 – 453.
Cintas , L. M. , J. M. Rodriguez , M. F. Fernandez , K.
Sletten , I. F. Nes , P. E. Hernandez , and H. Holo. 1995.
Isolation and characterization of Pediocin L50, a new
bacteriocin from Pediococcus acidilactici with a

implement HACCP principles into the food
safety management systems at all stages of
meat and meat product production and distri-
bution. However, due to their unusual toler-
ance to low pH (i.e., L. monocytogenes , E.
coli , and Salmonella spp.), some pathogens
should be considered at higher risk than other
pathogens (e.g., St. aureus ) in meat products
(sausages) that have a low pH and are mini-
mally processed or are not cooked before
consumption. The basic control measures
should include the following:



  • A quantitative microbiological hazard
    analysis or quantitative microbial risk
    assessment on current practices should
    be carried out for products in these
    categories.

  • Training of personnel working in food
    preparation and food service industries
    coupled with consumer education on
    hygienic handling and adequate cooking of
    food can play a role in reducing the inci-
    dence of pathogenic infection.


References

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cultures in dry sausage production: An update. Meat
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Ammor , S. , E. Dufour , M. Zagorec , S. Chaillou , and I.
Chevallier. 2005. Characterisation and selection of
Lactobacillus sakei strains isolated from traditional
dry sausage for their potential use as starter cultures.
Food Microbiology 22 : 529 – 538.
Andrighetto , C. , L. Zampese , and A. Lombardi. 2001.
RAPD - PCR characterization of lactobacilli isolated
from artisanal meat plants and traditional fermented
sausages of Veneto region (Italy). Letters in Applied
Microbiology 33 : 26 – 30.

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