Control of pathogens in fresh pork sausage by inclusion of BAS0117.

A pork sausage was produced with low sodium content (1.64%) to which was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) , sp., and were submitted to extreme pH, temperature, and NaCl conditions. was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Scott A, , and were used as indicator microorganisms to evaluate the antimicrobial activity of selected LAB strains. serotype Choleraesuis is a common pathogen of pigs. To the raw sausage product containing and nonpathogenic endogenous microbiota, we added about >10 and <10 CFU/g of serotype Choleraesuis to evaluate the inhibitory potential of towards this pathogen. Choleraesuis was inhibited in the presence of . over 7 days of storage of the meat product (about 3.0 log cycles reduction). significantly increased inhibition when compared with the nonfermented sausage. Thus, BAS0117 played an important role as an additional hurdle in the fermented meat pork sausage during storage.