High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture.

To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furthermore, the ability to control the populations of artificially inoculated Listeria monocytogenes and Salmonella Typhimurium was investigated and the evolution of microbial communities was assessed by amplicon 16S rRNA metataxonomics. The use of HPP and the starter culture, independently or combined, induced a reduction of Listeria monocytogenes of 1.5, 4.3 and > 4.8 log CFU/g respectively, as compared to control. Salmonella Typhimurium counts were under the detection limit (<1 log) in all treated end-product samples. Both additional measures reduced the activity of undesirable microbiota, such as Serratia and Brochothrix, during the production of DFS. Moreover, the starter culture highly influencedthe taxonomic profile of samples.No adverse sensory effects were observed, and panelists showed preference for HPP treated DFS. In conclusion, this new approach of applying HPP at the early stages of ripening of DFS in combination with the use of a defined starter culture improved the safety and quality of the meat product.

Application of lactic acid bacteria for the biopreservation of meat products: A systematic review.

The increasing concern of consumers about food quality and safety and their rejection of chemical additives has promoted the breakthrough of the biopreservation field and the development of studies on the use of beneficial bacteria and their metabolites as potential natural antimicrobials for shelf life extension and enhanced food safety. Control of foodborne pathogens in meat and meat products represents a serious challenge for the food industry which can be addressed through the intelligent use of bio-compounds or biopreservatives. This article aims to systematically review the available knowledge about biological strategies based on the use of lactic acid bacteria to control the proliferation of undesirable microorganisms in different meat products. The outcome of the literature search evidenced the potential of several strains of lactic acid bacteria and their purified or semi-purified antimicrobial metabolites as biopreservatives in meat products for achieving longer shelf life or inhibiting spoilage and pathogenic bacteria, especially when combined with other technologies to achieve a synergistic effect.

A study of haptoglobin levels in groups of cattle and pigs with and without abnormalities at meat inspection.

A total of 96 bovines originating from 36 farms and 97 pigs from five farms were slaughtered in two multispecies abattoirs and subjected to official meat inspection and haptoglobin (Hp) testing using a single radial immunodiffusion method. No direct correlation between Hp level and specific postmortem abnormalities was found at individual cattle/pig level. However, at animal group level, the mean of Hp values (in both cattle and pigs) were statistically significantly higher in animals with abnormalities than in those without. The study indicated that the mean Hp value in groups of cattle or pigs can be useful as an overall objective indicator of the overall status of cattle/pig batches when analyzing the food chain information as a part of the antemortem inspection at abattoirs, but related specific Hp criteria are currently missing. Because of the large variability and nonspecific nature of Hp-related responses in cattle and pigs, establishing a single, reliable cutoff Hp value differentiating batches that may pose public health risks does not appear as a realistic approach presently. Rather, establishing wider, unsatisfactory/marginal/satisfactory ranges of batch-based Hp values indicating general appropriateness of the cattle/pigs source appears more promising. For that, wider Hp baseline studies are necessary at abattoir.