Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation

Tina Birk, Sidsel Henriksen, K. Müller, Tina Beck Hansen, Søren Aabo

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Raw meat for sausage production can be contaminated with Salmonella. For technical reasons, meat is often frozen prior to mincing but it is unknown how growth of Salmonella in meat prior to freezing affects its growth potential during sausage fermentation. We investigated survival of exponential- and stationary-phase Salmonella Typhimurium (DT12 and DTU292) during freezing at − 18 °C and their subsequent growth potential during 72 h sausage fermentation at 25 °C. After 0, 7 and > 35 d of frozen storage, sausage batters were prepared with NaCl (3%) and NaNO2 (0, 100 ppm) and fermented with and without starter culture. With no starter culture, both strains grew in both growth phases. In general, a functional starter culture abolished S. Typhimurium growth independent of growth phase and we concluded that ensuring correct fermentation is important for sausage safety. However, despite efficient fermentation, sporadic growth of exponential-phase cells of S. Typhimurium was observed drawing attention to the handling and storage of sausage meat.
Original languageEnglish
JournalMeat Science
Volume121
Pages (from-to)342-349
Number of pages8
ISSN0309-1740
DOIs
Publication statusPublished - 2016

Keywords

  • Fermented sausages
  • Freezing
  • Growth phase
  • Salmonella
  • Sodium nitrite
  • Starter culture
  • Food Science
  • Fermentation
  • Food processing
  • Meats
  • Phase transitions
  • Thermal processing (foods)
  • Exponential phase
  • Growth potential
  • Salmonella typhimurium
  • Starter cultures
  • Stationary phase

Cite this

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title = "Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation",
abstract = "Raw meat for sausage production can be contaminated with Salmonella. For technical reasons, meat is often frozen prior to mincing but it is unknown how growth of Salmonella in meat prior to freezing affects its growth potential during sausage fermentation. We investigated survival of exponential- and stationary-phase Salmonella Typhimurium (DT12 and DTU292) during freezing at − 18 °C and their subsequent growth potential during 72 h sausage fermentation at 25 °C. After 0, 7 and > 35 d of frozen storage, sausage batters were prepared with NaCl (3{\%}) and NaNO2 (0, 100 ppm) and fermented with and without starter culture. With no starter culture, both strains grew in both growth phases. In general, a functional starter culture abolished S. Typhimurium growth independent of growth phase and we concluded that ensuring correct fermentation is important for sausage safety. However, despite efficient fermentation, sporadic growth of exponential-phase cells of S. Typhimurium was observed drawing attention to the handling and storage of sausage meat.",
keywords = "Fermented sausages, Freezing, Growth phase, Salmonella, Sodium nitrite, Starter culture, Food Science, Fermentation, Food processing, Meats, Phase transitions, Thermal processing (foods), Exponential phase, Growth potential, Salmonella typhimurium, Starter cultures, Stationary phase",
author = "Tina Birk and Sidsel Henriksen and K. M{\"u}ller and Hansen, {Tina Beck} and S{\o}ren Aabo",
year = "2016",
doi = "10.1016/j.meatsci.2015.08.012",
language = "English",
volume = "121",
pages = "342--349",
journal = "Meat Science",
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Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation. / Birk, Tina; Henriksen, Sidsel; Müller, K.; Hansen, Tina Beck; Aabo, Søren.

In: Meat Science, Vol. 121, 2016, p. 342-349.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Growth potential of exponential- and stationary-phase Salmonella Typhimurium during sausage fermentation

AU - Birk, Tina

AU - Henriksen, Sidsel

AU - Müller, K.

AU - Hansen, Tina Beck

AU - Aabo, Søren

PY - 2016

Y1 - 2016

N2 - Raw meat for sausage production can be contaminated with Salmonella. For technical reasons, meat is often frozen prior to mincing but it is unknown how growth of Salmonella in meat prior to freezing affects its growth potential during sausage fermentation. We investigated survival of exponential- and stationary-phase Salmonella Typhimurium (DT12 and DTU292) during freezing at − 18 °C and their subsequent growth potential during 72 h sausage fermentation at 25 °C. After 0, 7 and > 35 d of frozen storage, sausage batters were prepared with NaCl (3%) and NaNO2 (0, 100 ppm) and fermented with and without starter culture. With no starter culture, both strains grew in both growth phases. In general, a functional starter culture abolished S. Typhimurium growth independent of growth phase and we concluded that ensuring correct fermentation is important for sausage safety. However, despite efficient fermentation, sporadic growth of exponential-phase cells of S. Typhimurium was observed drawing attention to the handling and storage of sausage meat.

AB - Raw meat for sausage production can be contaminated with Salmonella. For technical reasons, meat is often frozen prior to mincing but it is unknown how growth of Salmonella in meat prior to freezing affects its growth potential during sausage fermentation. We investigated survival of exponential- and stationary-phase Salmonella Typhimurium (DT12 and DTU292) during freezing at − 18 °C and their subsequent growth potential during 72 h sausage fermentation at 25 °C. After 0, 7 and > 35 d of frozen storage, sausage batters were prepared with NaCl (3%) and NaNO2 (0, 100 ppm) and fermented with and without starter culture. With no starter culture, both strains grew in both growth phases. In general, a functional starter culture abolished S. Typhimurium growth independent of growth phase and we concluded that ensuring correct fermentation is important for sausage safety. However, despite efficient fermentation, sporadic growth of exponential-phase cells of S. Typhimurium was observed drawing attention to the handling and storage of sausage meat.

KW - Fermented sausages

KW - Freezing

KW - Growth phase

KW - Salmonella

KW - Sodium nitrite

KW - Starter culture

KW - Food Science

KW - Fermentation

KW - Food processing

KW - Meats

KW - Phase transitions

KW - Thermal processing (foods)

KW - Exponential phase

KW - Growth potential

KW - Salmonella typhimurium

KW - Starter cultures

KW - Stationary phase

U2 - 10.1016/j.meatsci.2015.08.012

DO - 10.1016/j.meatsci.2015.08.012

M3 - Journal article

VL - 121

SP - 342

EP - 349

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -