Abstract Fresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study was to verify the growth of Listeria monocytogenes in Italian salsiccia stored at 2 °C, 7 °C and 12 °C for 9 days (t9) with (PC+) and without (PC–) a commercial protective culture (Lactobacillus sakei and Staphylococcus xylosus). L. monocytogenes PC + counts were statistically different from PC–, after 7 days (t7) at 7 °C and at 12 °C. At 2 °C, they increased in PC + by 0.03 and 0.36 log CFU/g vs. 0.25 and 0.91 in PC–, at t7 and t9. Moreover, quality characteristics (total aerobic counts, colour parameters, TBARS values, pH, sensory attributes) were assessed in fresh sausages stored at 7 °C. Significant differences were obtained in PC + samples at t7 for Pseudomonadaceae and Enterobacteriaceae (about 2 log CFU/g). Yeasts and moulds and Brochothrix thermosphacta were also significantly lower in PC + samples. PC + samples were more acidic than PC–, with statistically different colour parameters values particularly at the external surface; raw sausages resulted sensorially discernible at t7, whereas PC + and PC– cooked samples did not show any significant sensory difference. The studied protective culture proved to be a useful tool to increase safety and microbiological quality of salsiccia at abusive storage temperature, effectively limiting the growth of L. monocytogenes and Gram negative spoilage microorganisms, with some sensory drawbacks, especially at the end of the shelf life. HIGHLIGHTS The tested culture improves the microbial safety of salsiccia. It reduces the growth of spoilage microorganisms, especially Pseudomonadaceae and Enterobacteriaceae. It mainly influences colour and acidity evolution of the raw product with no sensory drawbacks in the cooked product.

中文翻译：

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清酒乳杆菌和木糖葡萄球菌保护培养物对意大利新鲜香肠 (salsiccia) 单核细胞增生李斯特菌生长和品质性状的影响

摘要 新鲜香肠在食用前并不总是彻底煮熟，并且可以支持病原微生物的生长，尤其是在不正确的温度下储存时。本研究的目的是验证单核细胞增生李斯特菌在 2°C、7°C 和 12°C 下储存 9 天 (t9) 时，使用 (PC+) 和不使用 (PC–) 商业保护性培养物的意大利白杨的生长情况。清酒乳杆菌和木糖葡萄球菌）。在 7 °C 和 12 °C 下 7 天 (t7) 后，单核细胞增生李斯特菌 PC + 计数与 PC– 有统计学差异。在 2 °C 时，它们在 PC + 中增加了 0.03 和 0.36 log CFU/g，而在 PC– 中增加了 0.25 和 0.91，在 t7 和 t9。此外，在 7 °C 下储存的新鲜香肠的质量特性（总有氧计数、颜色参数、TBARS 值、pH 值、感官属性）也进行了评估。对于假单胞菌科和肠杆菌科，在 t7 的 PC + 样品中获得了显着差异（约 2 log CFU/g）。PC + 样品中的酵母和霉菌以及 Brochothrix thermosphacta 也显着降低。PC + 样品比 PC- 更酸，具有统计学上不同的颜色参数值，特别是在外表面；在 t7 时，生香肠在感官上是可辨别的，而 PC + 和 PC– 煮熟的样品没有表现出任何显着的感官差异。所研究的保护性培养物被证明是一种有用的工具，可在滥用储存温度下提高氧化硅的安全性和微生物质量，有效限制单核细胞增生李斯特氏菌和革兰氏阴性腐败微生物的生长，但存在一些感官缺陷，尤其是在保质期结束时. 亮点 经测试的培养物提高了氧化硅的微生物安全性。它减少了腐败微生物的生长，尤其是假单胞菌科和肠杆菌科。它主要影响生产品的颜色和酸度演变，而熟产品没有感官缺陷。