The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882361" target="_blank" >RIV/62157124:16270/25:43882361 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2076-3417/15/10/5324" target="_blank" >https://www.mdpi.com/2076-3417/15/10/5324</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/app15105324" target="_blank" >10.3390/app15105324</a>
Alternative languages
Result language
angličtina
Original language name
The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products
Original language description
Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage (Teewurst) and dry fermented sausage was studied, with initial counts of 8 log, 6 log, and 3 log CFU/g. While the pathogen was completely inhibited in all batches of dry fermented sausage after 4 d of ripening and was thus absent in the final product, it survived much better in the spreadable sausage, characterized by a higher pH and fat content. The counts in the Teewurst final product (after 2 d of ripening) dropped from 8 log, 6 log, and 3 log CFU/g to approx. 6.3, 2.4, and 1.4 log CFU/g, respectively. For the initial concentrations 6 log and 3 log CFU/g, at least 1 out of six samples was still positive after 20 d of cold storage. On the other hand, in the batches with the highest initial counts (8 log CFU/g), all the samples were positive at the end of the experiment (37 d). The rapid decline in pH caused by the starter culture was an effective barrier for Y. pseudotuberculosis in dry fermented sausages, but the pathogen was able to persist in Teewurst.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Applied Sciences-Basel
ISSN
2076-3417
e-ISSN
2076-3417
Volume of the periodical
15
Issue of the periodical within the volume
10
Country of publishing house
CH - SWITZERLAND
Number of pages
10
Pages from-to
nestránkováno
UT code for WoS article
001495772600001
EID of the result in the Scopus database
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