The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences-Basel

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

15

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

10

Strana od-do

nestránkováno

Kód UT WoS článku

001495772600001

EID výsledku v databázi Scopus

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