Cooked sausages

Lactic acid bacteria (Lactobacillus sake and Lactobacillus curvatus) are considered a major spoilage bacteria found on various types of vacuum-packaged cooked sausages and produce undesirable sensory attributes, such as sour aroma and taste. The outgrowth of food pathogens, especially Clostridium botulinum and Listeria spp. may contaminate cooked sausages after cooking.

 

NisinZTM, partially replaces nitrate, is frequently used to fix colour and to prevent the outgrowth of LAB, Clostridium botulinum and Listeria monocytogenes in cooked sausage. 

 

TABLE 1 . Types of spoilage of vacuum-packaged cooked sausages

Spoilage type

Detection

Microorganisms

Acidity

Sensory analysis(sour)

pH

Various lactic acid bacteria

 

White liquid, slime

Visual inspection (appearance)

Various lactic acid bacteria

Gas formation

Visual inspection (loosening of packages)

Heterofermentative lactobacilli, leuconostocs

Ropiness

Visual inspection (ropy slime)

Lactobacillus sake, Leuconostoc gelidum

Source: Hannu J.Korkeala et all. Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

 

*Cooked sausages include hot dogs, Braunschweiger, liver sausage, cervelat, Jagdwurst, and Weißwurst.

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