Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in a_w strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

中文翻译：

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肉腐败菌的初始负荷对天然发酵香肠中三种病原菌的生长和存活的影响。

肉制品是传播食源性病原体（如沙门氏菌，金黄色葡萄球菌和单核细胞增生李斯特菌）的潜在媒介。我们旨在评估（1）肉类初始天然微生物群对沙门氏菌，金黄色葡萄球菌和单核细胞增生李斯特菌的影响在有和没有腌制盐和葡萄酒的情况下，制备面糊的自然发酵香肠的生长和存活率（2）乳酸菌（LAB）发酵剂和葡萄酒对三种病原体存活率的影响天然发酵香肠，其初始微生物负荷低，因此可以用肉制成。结果表明，由于减少了竞争，目前预计生肉中污染的减少有利于病原体的繁殖。亚硝酸盐和硝酸盐对沙门氏菌，金黄色葡萄球菌和单核细胞增生李斯特菌的抑制作用。被证实，特别是在肉类竞争较低的情况下。在减少或消除天然发酵香肠中亚硝酸盐的任何尝试中，都应考虑使用LAB发酵剂，以确保对病原体的不利竞争环境。在使用天然发酵香肠chouriço的实验中，_w的降低强烈抑制了受攻击的病原体，尤其是在使用LAB发酵剂培养和葡萄酒的情况下。