Challenge test with Lyoflora FP-18 used on a meat emulsion sausage
Product description Cooked emulsion sausages with casing. Sprayed with Lyoflora FP-18 after
cooking and cooling. MAP. Test results on Chorizo sausage type.
Produced
29.08.2014.
Topic
Challenge test with applied Listeria monocytogenes and analysed in triplicate.
Total cell count/aerobic microorganisms (NMKL 86-4, 2006) and L.
monocytogenes (Rapid’L.mono, BioRad qualitatively and quantatively) were
analysed.
Un-inoculated test
Day 0: <104 CFU aerobic microorganisms/g and no L. monocytogenes in 25 g.
Sensory comments None.
Product
Chorizo sausage
Analytical data
Day
0, 1
0, 2
0, 3
10, 1
10, 2
10, 3
25, 1
25, 2
25, 3
Aerob.
CFU/g
1.0E+05
1.0E+04
1.0E+05
2.0E+06
6.3E+04
5.0E+04
1.0E+07
Aerob./average
CFU/g
1.3E+07
6.3E+06
9.8E+06
7.0E+04
7.0E+05
List.
CFU/g
9.0E+01
1.0E+02
9.0E+01
<10
1.0E+01
2.0E+01
<10
List./average
CFU/g
2.0E+01
<10
6.7E+00
9.3E+01
1.0E+01
Illustration
100
1.0E+07
80
CFU/g
60
1.0E+05
40
1.0E+04
20
1.0E+03
0
0
5
10
15
Time/Days
Conducted by Five Kitchen, Sweden in August 2014
20
25
30
CFU Listeria/g
1.0E+06
Aerob.
List.

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