Utilização de pediocina em produto cárneo tipo linguiça frescal toscana para controle de Listeria monocytogenes

Abstract

The production of safe food with regard to pathogenic microorganisms is requirement of the legislation, being the Listeria monocytogenes one of the pathogens that must be controlled. Bactericins, among the preservations methods available in the literature, can be used to improve microbial reductions. The pediocin is a type of bacteriocin produced by the Pediococcus acidilactici and get action against Listeria monocytogenes. It could be used as an ingredient or additive into the product, being applied as a viable and complementary action to other conservation methods. In this work, the action of pediocina against Listeria monocytogenes, inoculated into a mass of Toscana fresh type sausage was evaluated, and the microbial growth was carried out to 30 days, comparing the control treatment, without pediocin added, with treatment with 1% of pediocin added, into selective and non selective media for Listeria monocytogenes . The results that the addition of pediocina, into the sausage mass, caused an average reduction of 2 logarithimic growing cycles over the Listeria monocytogenes counting, in the selective media, when compared with the control treatment. The effect occured promptly, already being observed in the first counting. In the non selective media, no difference between the control treatment and the treatment with 1% of pediocin added was observed, suggesting that pediocin have specific action over microrganisms like Listeria monocytogenes