Antagonism of bioprotector culture on pathogens in semi elaborated meat product

Abstract

To evaluate the bioprotector culture C1 (Staphylococcus carnosus-Leuconostoc pentosus) antagonist effect on Escherichia coli, Salmonella spp., and Staphylococcus aureus in pig meatball, the traditional technology and the inclusion of C1 culture (1%) were used to prepare the product and their physic-chemical, microbiological, sensorial and shelf life in both variants were determinated. Also, pathogens were inoculated and the growth of each one was compared with a control variant without microorganisms. C1 culture has bioprotector effect in pig meatball on Staphylococcus aureus y Salmonella but it can´t to stop the growth of Escherichia coli in this product. The employment of C1 culture permit to obtain a pig meatball of good physic-chemical, microbiological and sensorial quality and it shelf life is 30 days to temperatures between 2 to 4 ºC and HR of 95 ± 2%. The C1 culture has bioprotector effect in pig meatball on St. aureus and Salmonella, but it can´t to stop the growth of E. coli in this product.