Published 2001

Read in Norwegian

Publication details

Journal : International journal of food microbiology , vol. 66 , p. 191–196 , 2001

Publisher : Elsevier

International Standard Numbers :
Printed : 0168-1605
Electronic : 1879-3460

Publication type : Academic article

Contributors : Bredholt, Sylvia; Nesbakken, Truls; Holck, Askild

Issue : 3

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Kjetil Aune
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The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157:H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degreesC and 4 degreesC. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degreesC and, after opening the packages, for a further 5 days at 4 degreesC. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products. (C) 2001 Elsevier Science B.V. All rights reserved.