Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

T J S Matos; A Bruno-Soares; B B Jensen; A S Barreto; O Hojberg

doi:10.1016/j.meatsci.2008.04.001

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

Meat Sci. 2008 Dec;80(4):1352-8. doi: 10.1016/j.meatsci.2008.04.001. Epub 2008 Apr 6.

Authors

T J S Matos¹, A Bruno-Soares, B B Jensen, A S Barreto, O Hojberg

Affiliation

¹ Technical University of Lisbon, Instituto Superior de Agronomia, Secção Produção Animal, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Faculdade de Medicina Veterinaria, CIISA, UTL, Rua da Universidade Técnica - Pólo Universitário, Alto da Ajuda, 1300-477 Lisboa, Portugal.

PMID: 22063879
DOI: 10.1016/j.meatsci.2008.04.001

Abstract

Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouriço). MHB significantly inhibited the growth rate of 12 of the isolates (p<0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcusfaecium, Pediococcusacidilactici and Lactobacilluscurvatus, and two isolates identified as Clostridiumaminovalericum and Staphylococcusepidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package.