THE EFFECT OF ANTIMICROBIAL SUBSTANCES TO INHIBIT THE GROWTH OF Listeria monocytogenes INTO THE READY-TO-EAT PRODUCTS

Listeria monocytogenes (LMO) is one of the most pathogenic agents that can contaminate the ready-to-eat (RTE) products, of animal and non-animal origin and, due to its special resistance, it justifies specific measures on the RTE-processing flow. It is a continuing concern for the prevention of LMO infections in humans through the food consumption. In the reduction of LMO growth, the bioprotectors use is increasingly being considered. In this paper we are presenting the antimicrobial effect of substances added to RTE products to suppress or limit the growth of LMO in Chorizo sausages. One of these is the bioprotection culture that contain strains of Pediococcus acidilactici. P. acidilactici produces pediocin which is a bacteriocin with strong antagonistic properties against LMO. The results support the recommendations of P. acidilactici use as an additional culture in the production of dry or semi-dry fermented sausages below 26 degrees C. Under these conditions, the addition of the culture to the normal recipe will ensure an efficient reduction of LMO growth, and does not significantly affect the acidification profile.