Influence of protective cultures on Listeria monocytogenes in fermented sausages : a review

Abstract

Within the concept of protective technologies in the production of fermented sausages, in addition to known hurdles such as nitrites, NaCl, low water activity and low pH, of great importance is also the biopreservation procedure. This procedure involves the use of lactic acid bacteria, their metabolites and protective substances for the purpose of achieving antagonistic effect on the undesirable microflora. The importance of biopreservation is optimally manifested in the bacteriostatic and/or bactericidal action of protective cultures and bacteriocins on L. monocytogenes in various foods, including fermented sausages. Biopreservation is an additional factor in the production of safer food, but it alone can not warrant microbiological safety, and in order to have purport and effect, this method must be a superstructure to good manufacturing and good hygienic practice.