Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

Authors

  • María Belén Linares,

    1. Dept. of Food Technology, Human Nutrition and Bromathology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia, Spain
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  • María Dolores Garrido,

    1. Dept. of Food Technology, Human Nutrition and Bromathology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia, Spain
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  • Conceição Martins,

    1. Centre of Studies in Animal and Veterinary Science (CECAV), Univ. de Trás-os-Montes e Alto Douro, Portugal
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  • Luis Patarata

    Corresponding author
    1. Centre of Studies in Animal and Veterinary Science (CECAV), Univ. de Trás-os-Montes e Alto Douro, Portugal
    • Dept. of Food Technology, Human Nutrition and Bromathology, Veterinary Faculty, Univ. of Murcia, Espinardo, Murcia, Spain
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Direct inquiries to author Patarata (E-mail: blinares@um.es).

Abstract

 Chouriço de vinho is made from roughly minced (10 to 30 mm) pork and fat, seasoned with a marinade made from wine, salt, garlic, and other facultative seasonings used according to the recipe of each producer. The batter is maintained at 4 to 7 ºC for 24 to 48 h. It is then stuffed into natural thin pork gut, cold smoked and matured at a low temperature for 1 to 4 wk. The effect of garlic used in wine-based marinade and a starter culture of indigenous Lactobacillus sakei on the behavior of Listeria monocytogenes and Salmonella spp. in the processing of chouriço was investigated. The garlic (as powder and fresh juice) was found to contribute (P < 0.05) to the control of both pathogens in broth. Garlic dose, as tested within the usual limits used for seasoning, did not impact the reduction of pathogens. Garlic-wine-based marinade and a starter culture of indigenous L. sakei contribute to controlling L. monocytogenes and Salmonella spp. in the processing of chouriço. Their presence was responsible for the loss of viability of L. monocytogenes and Salmonella spp. following 5 d of drying, even sooner than situations where no garlic was used. The results of the present work show that the use of a wine-based marinade with garlic has an important role in ensuring the safety of the product.

Practical Application

Demonstration that traditional meat preservation techniques using natural ingredients, namely, by the use of wine-based marinades with garlic, are useful in the control of foodborne pathogens.

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