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Heated meat products, such as boiled sausage or cooked ham, can be affected by Listeria monocytogenes through secondary contamination, while products intended for raw consumption, such as rapidly aged raw sausages or bacon, can be affected by both primary and secondary contamination. In addition to a wide range of measures to reduce L. monocytogenes during the production of meat products, new methods such as non-non-thermal high-pressure treatment and bioconservation with bacteriophages offer a way to further reduce the risk of L. monocytogenes in meat products.
By combining these methods—that is, the use of L. monocytogenes-specific phages with a mild high-pressure treatment—the goal is to achieve effective protection against Listeria while preserving the quality of the product. This approach can thus address the drawbacks of the respective methods for reducing L. monocytogenes in meat products. The goal of the project is to develop a concept for using commercially available phage preparations in combination with high pressure to achieve, if possible, a synergistic reduction of L. monocytogenes in raw and cooked sausages while maintaining high product quality. The influence of food components such as salt and nitrite on the success of high-pressure or phage treatment against L. monocytogenes is also a focus of the research project and enables the identification of product groups that are particularly suitable for the combined treatment. By varying the order of treatment, the most effective treatment method is determined, and accompanying transcriptome and genome analyses allow for the monitoring of the development of (cross-)resistance.
DIL German Institute of Food Technologies
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
+49 (0) 54 31 183 - 0
info@dil-ev.de
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