Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica

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Abstract
Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus, Pediococcus acidilactici and Lactobacillus plantarum. The pH of the meat was reduced by LAB to 4.9 to 5.1. At 27°C, growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat was almost totally controlled with or without LAB. This inhibition of growth was observed with populations of Y. enterocolitica up to 106 CFU/g of meat. In plain meat (devoid of any additive) at 27°C, LAB inhibited (by 1.9 to 2.7 log10 CFU/g) the growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g). No change in pH of the meat was observed. Sodium chloride (3.0%) and sodium nitrite (156 mg/kg) were also observed to play an important role in the inhibition (2.3 to 3.6 log10 CFU/g) of growth of Y. enterocolitica 0:3 and 0:8. Sodium nitrite (156 mg/kg), at a concentration about 200 times lower than that of sodium chloride (3.0%),...