Suppression of by the Native Micro-Flora in Teewurst Sausage.

Modern consumers are interested in the use of non-chemical methods to control pathogens when heat sterilization is not an option. Such is the case with teewurst sausage, a raw spreadable sausage and a popular German commodity. Although was not found in teewurst, the optimal microbial growing conditions of teewurst coupled with the ubiquity of in nature, makes the possibility of contamination of products very possible. This pilot study was conducted to examine teewurst's native micro-flora's ability to suppress the outgrowth of at 10 °C using standard plate counts and PCR-DGGE. Traditional plating methods showed growth significantly decreased when in competition with the teewurst's native micro-flora ( < 0.05). The native micro-flora of the teewurst suppressed the overall growth of by an average of two logs, under these conditions. Denaturing Gradient Gel Electrophoresis (DGGE) amplicons with unique banding patterns were extracted from DGGE gel for identification. and were identified as a part of the teewurst's native micro-flora. Although the native micro-flora did not decrease to below limits of detection, it was enough of a decrease to warrant further investigation.