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Related Experiment Videos

Functionality of enterococci in meat products.

Marta Hugas1, M Garriga, M T Aymerich

  • 1Meat Technology Center (IRTA), Granja Camps i Armet s/n, ES-17121 Monells, Spain. marta.hugas@irta.es

International Journal of Food Microbiology
|November 5, 2003
PubMed
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Food-borne enterococci, particularly Enterococcus faecium, show low pathogenicity and produce enterocins with antimicrobial properties. These natural compounds offer a promising alternative to chemical preservatives for meat safety and quality.

Area of Science:

  • Food Microbiology
  • Microbial Ecology
  • Food Preservation

Background:

  • Enterococci are common in meat fermentation, but concerns about their pathogenicity are often overstated for food strains.
  • Food and meat enterococci, especially Enterococcus faecium, exhibit lower pathogenicity than clinical isolates.
  • These bacteria possess competitive advantages in meat fermentations and can produce antimicrobial enterocins.

Purpose of the Study:

  • To evaluate the potential of enterocins and bacteriocinogenic enterococci as natural preservatives in meat products.
  • To explore their role in controlling pathogens like Listeria monocytogenes and spoilage bacteria.
  • To assess their efficacy as alternatives to traditional chemical preservatives.

Main Methods:

  • Literature review on enterococci in meat fermentation and their antimicrobial properties.

Related Experiment Videos

  • Analysis of enterocin production by sausage-isolated enterococci.
  • Assessment of the inhibitory effects of enterocins against meat-relevant pathogens and spoilage organisms.

    • Main Results:

    • Enterococci isolated from sausages frequently produce enterocins with activity against pathogens and spoilage microbes.
    • Enterococci and their enterocins show potential as hurdles in sausage fermentation and processed meats.
    • Combined application with physical/chemical processes can enhance their inhibitory effects.

    Conclusions:

    • Enterocins and bacteriocinogenic enterococci are promising natural alternatives to chemical preservatives in meat.
    • They can be utilized to prevent the growth of Listeria monocytogenes and slime-producing lactic acid bacteria.
    • Regulatory hurdles currently limit the application of purified bacteriocins in food preservation.