Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

David Van Der Veken; Marijke Poortmans; Lore Dewulf; Ilse Fraeye; Chris Michiels; Frédéric Leroy

doi:10.1016/j.meatsci.2023.109158

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

David Van Der Veken, Marijke Poortmans, Lore Dewulf, Ilse Fraeye, Chris Michiels, Frédéric Leroy

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

44 Downloads (Pure)

Abstract

Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products,
little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The
challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.

Original language	English
Article number	109158
Pages (from-to)	1-13
Number of pages	13
Journal	Meat Science
Volume	200
DOIs	https://doi.org/10.1016/j.meatsci.2023.109158
Publication status	Published - Jun 2023

Bibliographical note

Funding Information:
This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ).

Publisher Copyright:
© 2023

Copyright:
Copyright 2023 Elsevier B.V., All rights reserved.

Keywords

Meat fermentation
Proteolytic Clostridium botulinum
Challenge tests
Starter culture
Amplicon sequencing

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10.1016/j.meatsci.2023.109158

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrate-free fermented sausagesAccepted author manuscript, 562 KBLicence: CC BY-NC-ND

Cite this

@article{521d46d17f294db88aa4913dc603e0be,

title = "Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages",

abstract = "Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission. ",

keywords = "Meat fermentation, Proteolytic Clostridium botulinum, Challenge tests, Starter culture, Amplicon sequencing",

author = "{Van Der Veken}, David and Marijke Poortmans and Lore Dewulf and Ilse Fraeye and Chris Michiels and Fr{\'e}d{\'e}ric Leroy",

note = "Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ). Publisher Copyright: {\textcopyright} 2023 Copyright: Copyright 2023 Elsevier B.V., All rights reserved.",

year = "2023",

month = jun,

doi = "10.1016/j.meatsci.2023.109158",

language = "English",

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Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages. / Van Der Veken, David; Poortmans, Marijke; Dewulf, Lore; Fraeye, Ilse; Michiels, Chris; Leroy, Frédéric.

In: Meat Science, Vol. 200, 109158, 06.2023, p. 1-13.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

AU - Van Der Veken, David

AU - Poortmans, Marijke

AU - Dewulf, Lore

AU - Fraeye, Ilse

AU - Michiels, Chris

AU - Leroy, Frédéric

N1 - Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ). Publisher Copyright: © 2023 Copyright: Copyright 2023 Elsevier B.V., All rights reserved.

PY - 2023/6

Y1 - 2023/6

N2 - Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.

AB - Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.

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M1 - 109158

ER -

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

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SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Projects

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this