Inactivation of Yersinia enterocolitica in Sremska sausages during ripening period

The Yersinia enterocolitica has become increasingly important as a food contaminant. Yersiniosis is a typical foodborne disease and Y.enterocolitica has been frequently isolated from a variety of foods, like untreated milk, chocolate milk, dairy cream and ice cream, vegetables like carrots, tomatoes, beef and lamb, but pigs (meat and meat products) have been considered to be the primary reservoir for the human pathogenic types of Y. enterocolitica. The aim of this study was to evaluate the effect of storage time, pH and aw value on the levels of Yersinia enterocolitica in Sremska sausages (traditional meat products from Srem, Serbia). For comparison, meat was divided into four equal portions. Control sausages were produced without starter cultures (CI-group) and with starter cultures (CII-group). Experimental sausages were inoculated with Yersinia enterocolitica (biotype 1, serotype 0:8) (EI-group-without starter cultures and EII-group-with starter cultures). Sampling was performed by randomly selecting two links of each sausage preparation during storage on 0, 3, 7, 12 and 18 day of ripening period. Microbiological examination (Yersinia enterocolitica) was conducted according to ISO methods (ISO 10273-2003). Results showed that number of Y. enterocolitica was decreased, and was not detected after 12 day of ripening period. The sausage groups manufactured with starter cultures had lower pH and aw values compared to groups without starter culture. The use of the starter cultures constitutes an additional improvement to the microbial safety by reducing Yersinia enterocolitica in Sremska sausages. Book of abstract