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Ricciaradi, and A.L.S Noleto 1987 Occurrence of Yersinia species in raw and pasteurized milk in Rio de Janeiro, Brazil J Food Protect 50:580–583 75 Vancanneyt, M., J Mengaud, I Cleenwerck, K Vanhonacker, H Hoste, P Dawyndt, M.C Degivry, D Ringuet, D Janssens, and J Swings 2004 Reclassification of Lactobacillus kefirgranum Takizawa et al 1994 Lactobacillus kefiranofaciens subsp kefirgranum subsp nov and emended description of L kefiranofaciens Fujisawa et al 1988 Int J Syst Evol Microbiol 54:551–556 76 Vaclavik, V.A., and E.W Christian 2003 Essentials of Food Science, 2nd ed New York: Springer Milk, Fermentation, and Fermented and Nonfermented Dairy Products 173 77 Verschuere, L., G Rombaut, P Sorgeloos, and W Verstraete 2000 Probiotic bacteria as biological control agents in aquaculture Microbiol Mol Biol Rev 64:655–671 78 Vieira, E.R 1996 Elementary Food Science, 4th ed., chap 15 New York: Kluwer/Plenum Publishing, Inc 79 Yukphan, P., W Potacharoen, S Tanasupawat, M Tanticharoen, and Y Yamada 2004 Asaia krungthepensis sp nov., an acetic acid bacterium in the alpha-Proteobacteria Int J Syst Evol Microbiol 54:313–316 80 Yokota, A., T Tamura, M Takeuchi, N Weiss, and E Stackebrandt 1994 Transfer of Propionibacterium innocuum Pitcher and Collins 1991 to Propioniferax gen nov as Propioniferax innocua comb nov Int J Syst Bacteriol 44:579–582 81 Zhao, T., M.P Doyle, and D.E Berg 2000 Fate of Campylobacter jejuni in butter J Food Protect 63:120–122 Chapter Nondairy Fermented Foods and Products MEAT PRODUCTS Fermented sausages are produced generally as dry or semidry products, although some are intermediate Dry or Italian-type sausages contain 30–40% moisture, are generally not smoked or heat processed, and are eaten usually without cooking.58 In their preparation, curing and seasonings are added to ground meat, followed by its stuffing into casings and incubation for varying periods of time at 80–95◦ F Incubation times are shorter when starter cultures are employed The curing mixtures include glucose as substrate for the fermenters and nitrates and/or nitrites as color stabilizers When only nitrates are used, it is necessary for the sausage to contain bacteria that reduce nitrates to nitrites, usually micrococci present in the sausage biota or added to the mix Following incubation, during which fermentation occurs, the products are placed in drying rooms with a relative humidity of 55– 65% for periods ranging from 10 to 100 days, or, in the case of Hungarian salami, up to months.47 Genoa and Milano salamis are other examples of dry sausages In one study of dry sausages, the pH was found to decrease from 5.8 to 4.8 during the first 15 days of ripening and remained constant thereafter.36 Nine different brands of commercially produced dry sausages were found by these investigators to have pH values ranging from 4.5 to 5.2, with a mean of 4.87 With respect to the changes that occur in the biota of fermenting dry sausage when starters are not used, Urbaniak and Pezacki82 found the homofermenters to predominate overall, with Lactobacillus plantarum being the most commonly isolated species Heterofermenters such as L brevis and L buchneri increased during the six-day incubation period as a result of changes in pH and Eh brought about by the homofermenters Semidry sausages are prepared in essentially the same way as dry sausages but are subjected to less drying They contain about 50% moisture and are finished by heating to an internal temperature of 140–154◦ F (60–68◦ C) during smoking Cervelat, summer sausage, and Lebanon bologna are some examples of semidry sausages “Summer sausage” refers to those traditionally of northern European origin, made during colder months, stored, aged, and then eaten during summer months They may be dry or semidry Lebanon bologna is typical of a semidry sausage This product, originally produced in the Lebanon, Pennsylvania area, is an all-beef, heavily smoked, spiced product that may be prepared by the use of 175 176 Modern Food Microbiology a Pediococcus cerevisiae starter.19 The product is made by the addition of approximately 3% NaCl along with sugar, seasoning, and either nitrate, nitrite, or both, to raw cubed beef The salted beef is allowed to age at refrigerator temperature for about 10 days during which time the growth of naturally occurring lactic acid bacteria or the starter organisms are encouraged and Gram negatives are inhibited A higher level of microbial activity occurs along with some drying during the smoking step at higher temperatures A controlled production process for this product has been studied,52 and it consists of aging salted beef at 5◦ C for 10 days and smoking at 35◦ C with high relative humidity (RH) for days Fermentation may be carried out either by the natural biota of the meat or by the use of a commercial starter of P cerevisiae or P acidilactici The amount of acidity produced in Lebanon bologna may reach 0.8–1.2%.8,57 The hazard of eating improperly prepared, homemade, fermented sausage was indicated by an outbreak of trichinosis: of the 50 persons who actually consumed the raw summer sausage, 23 fell ill with trichinosis.62 The sausage was made on two different days in three batches according to a family recipe that called for smoking at cooler smoking temperatures, believed to produce a better-flavored product All three batches of sausages contained home-raised beef In addition, two batches eaten by victims contained pork inspected by the U.S Department of Agriculture (USDA) in one case and home-raised pork in the other, but Trichinella spiralis larvae were found only in the USDA-inspected pork This organism can be destroyed by a heat treatment that results in internal temperatures of at least 60◦ C or 140◦ F (see Chapter 29) In the production of dry sausages, lactobacilli produce aminopeptidases that aid in the generation of amino acids from sausage proteins The amino acids contribute to the overall flavor of dry sausages In the case of Lactobacillus sakei, it produces decarboxylases that give rise to biogenic amines, and these compounds can inhibit aminopeptidases and thus reduce flavor enhancement in dry-fermented sausages (see reference 71) Fermented sausages produced without the use of starters have been found to contain large numbers of lactobacilli such as L plantarum.20 The use of a P cerevisiae starter leads to the production of a more desirable product.19,36 In their study of commercially produced fermented sausages, Smith and Palumbo77 found total aerobic plate counts to be in the 107 –108 /g range, with a predominance of lactic acid types When starter cultures were used, the final pH of the products ranged from 4.0 to 4.5, whereas those produced without starters ranged between 4.6 and 5.0 For summer-type sausages, pH values of 4.5–4.7 have been reported for a 72-hour fermentation.2 These investigators found that fermentation at 30◦ C and 37◦ C led to a lower final pH than at 22◦ C and that the final pH was directly related to the amount of lactic acid produced The pH of fermented sausage may actually increase by 0.1 or 0.2 unit during long periods of drying due to uneven buffering produced by increases in the amounts of basic compounds.90 The ultimate pH attained following fermentation depends on the type of sugar added Although glucose is most widely used, sucrose has been found to be an equally effective fermentable sugar for low pH production.1 The effect of a commercial frozen concentrate starter (P acidilactici) in fermenting various sugars added to a sausage preparation is illustrated in Figure 8–1 Lactobacillus gasseri, when employed in a meat fermentation was shown to prevent enterotoxin formation by Staphylococcus aureus in a model sausage preparation.6 This species was the most effective of five other Lactobacillus species Prior to the late 1950s, the production of fermented sausages was facilitated by either back inoculations, or a producer took the chance of the desired organisms being present in the raw materials Until recently, the manufacture of these, as well as of many other fermented foods, has been more of an art than a science With the advent of pure culture starters, not only has production time been shortened, but more uniform and safer products can be produced.25 Although the use of starter cultures has been ... Lebanon, Pennsylvania area, is an all-beef, heavily smoked, spiced product that may be prepared by the use of 175 176 Modern Food Microbiology a Pediococcus cerevisiae starter.19 The product is made... butter J Food Protect 63:120–122 Chapter Nondairy Fermented Foods and Products MEAT PRODUCTS Fermented sausages are produced generally as dry or semidry products, although some are intermediate... temperatures, believed to produce a better-flavored product All three batches of sausages contained home-raised beef In addition, two batches eaten by victims contained pork inspected by the U.S Department