Method for reducing the content of pathogenic organisms present in food materials

摘要

The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

主权项

1. A method for suppressing the growth of Listeria monocytogenes in a fermented food product, comprising
(i) mixing a food material with at least one adjunct culture comprising Pediococcus acidilactici that produces a bacteriocin and (ii) fermenting the food material, and (iii) ripening the food material, wherein during fermentation the acidification caused by the Pediococcus acidilactici is about 0.5 pH unit or less, and wherein the growth of Listeria monocytogenes during fermentation and/or ripening is suppressed.