Fate of Spoilage Microorganisms Associated with the Production of Pickled Sausage Using a Cold Fill Process

Pickling is a means of preserving a variety of foods, including meat products. Cooked sausages have traditionally been pickled using a heated solution of vinegar, salt, and spices in a process known as hot filling. However, hot fill pickling can result in quality defects. Alternatively, room tempera...

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Bibliographic Details
Published in:Food Protection Trends 2016-09, Vol.36 (5), p.348-348
Main Authors: Gaydos, Nelson J, Gourama, Hassan, Scheinberg, Joshua A, Cutter, Catherine N, Campbell, Jonathan A
Format: Magazinearticle
Language:English
Subjects:
Acids
Bacteria
Cold
Food contamination & poisoning
Food products
Fruits
Glycerol
Meat products
Microorganisms
Mold
Quality
Salt
Studies
Vegetables
Yeast
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Summary:Pickling is a means of preserving a variety of foods, including meat products. Cooked sausages have traditionally been pickled using a heated solution of vinegar, salt, and spices in a process known as hot filling. However, hot fill pickling can result in quality defects. Alternatively, room temperature brine does not cause the various quality defects resulting from heated brine. To date, no study has determined the efficacy of a cold fill pickling process to inhibit the growth of lactic acid bacteria (LAB), yeasts, and molds associated with acidified meat products. Therefore, the efficacy of cold fill pickling of cooked sausages, using a brine solution (5% acetic acid and 5% salt at 22-23 degree C and pH ~2.70), was validated for the reduction of spoilage microorganisms by inoculating sausages with select LAB (6.98 log sub( 10) CFU/g), yeasts (4.49 log sub( 10) CFU/g), and molds (4.29 log sub( 10) CFU/g) over 28 days of pickling. The results revealed reductions of 5.51 log sub( 10) CFU/g in 24 h for LAB counts, 3.89 log sub( 10) CFU/g in 48 h for yeast counts, and 4.09 log sub( 10) CFU/g in 24 h for mold counts. To our knowledge, this experiment is the first to demonstrate that cold fill pickling effectively reduces and inhibits spoilage microorganisms.
ISSN:1541-9576