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Article

Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study

by
Monika Modzelewska-Kapituła
1,*,
Andrzej Lemański
1,
Weronika Zduńczyk
1 and
Anna Zadernowska
2
1
Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
2
Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(23), 12429; https://doi.org/10.3390/app122312429
Submission received: 2 October 2022 / Revised: 29 November 2022 / Accepted: 1 December 2022 / Published: 5 December 2022
(This article belongs to the Special Issue Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects)
Browse Figure
Versions Notes

Abstract

:
The aim of this study was to investigate the possibility of Listeria monocytogenes growth in cooked sausages produced in the same meat processing plant without or with a direct nitrite addition (alternatively cured, AC, and nitrite cured, control). The AC and control sausages were inoculated with a mix of three L. monocytogenes strains. Products (n = 24 sausages for each product type) were vacuum-packed and stored for 10 days at 6 °C. Residual nitrite and salt contents, water activity and the number of L. monocytogenes were determined in products. A higher nitrite content was found in the control (44.9 mg/kg) compared with AC (12.1 mg/kg). Significantly higher L. monocytogenes counts at the 6th and the 8th day were noted in AC sausages, however at the 10th day they did not differ significantly between the treatments (2.96 and 3.27 log10 CFU/g in the control and AC, respectively). AC sausages showed a growth potential value of 0.64, which indicates the possibility of L. monocytogenes growth on the surface of alternatively cured products. In contrast, a growth potential value of 0.21 was found in control sausages, which indicates that nitrite cured sausages did not support the pathogen growth at 6 °C.

1. Introduction

Listeria monocytogenes are Gram-positive rods, which are relatively anaerobic, with ability to grow under aerobic conditions. They are psychrotrophic organisms, which allows them not only to survive, but even multiply under refrigerated conditions. Although their optimal growth temperature ranges from 20 to 40 °C, they can grow in a wide range from 0 to 45 °C and at a broad pH from 5 to 9 [1], and even at a temperature of −2 °C with pH close to 4.4 [2,3]. Complete inactivation of the bacteria can be achieved only with the use of heat treatment at a temperature above 75 °C [3]. The characteristic features of all species of the Listeria genus are catalase-positivity and oxidase-negativity [1].
In recent years, in the European Union (EU) a trend of the increasing number of confirmed cases of L. monocytogenes in humans, from 1883 cases in 2013 to 2549 in 2018, representing 0.47 cases per 100,000 inhabitants, has been noted [4]. In the USA this pathogen is one of the etiological factors responsible for hospitalizations and deaths [5]. Therefore, control of this pathogen has become one of the major goals in the food industry [6]. As a result of biofilms formation, L. monocytogenes becomes extremely resistant to disinfection programs in food processing installations, showing resistance to physicochemical conditions that are lethal for most bacteria, such as high temperature, low pH, high concentrations of NaCl or alcohol [4]. Therefore, along with inadequate hygiene conditions at production stages, these biofilms may lead to secondary contamination, e.g., during packaging of a product.
In the EU L. monocytogenes presence in food products is regarded as one of the safety criteria according to Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs [7] and should be monitored in a product in which its growth is possible before the food has left the immediate control of the food business operator, who has produced it (L. monocytogenes should be absent in 25 g of a product). Also during the whole shelf-life the number of the bacteria should not exceed 100 CFU/g in either a product capable or incapable to support the growth of the bacteria. The pathogen is found in a variety of animal-origin products including unprocessed meat (pork, beef, poultry), fish and sea food, fermented sausages, sliced cold meats, pâtés, smoked fish, cheese, and production environment [4,8,9]. Food producers’ desire to extend shelf-life of meat products leads to a reduction in bacterial diversity in food products, which eliminates natural competitors of L. monocytogenes, e.g., lactic acid bacteria or Pseudomonas spp. This creates an empty ecological niche that can be easily filled by L. monocytogenes [10].
“Clean label” meat products have become more and more popular on the market. Their advantage over conventional cured products, produced with the use of nitrite or nitrate in a form of the chemical additive, is a lower concentration of these compounds and lowered risk of their excessive consumption. Conventional curing process involves using nitrates, or even more frequently, nitrites, in the form of sodium/potassium nitrite/nitrate [11]. During the curing process nitrite is being broken down to nitric oxide (NO), which reacts with myoglobin, which is manifested in preserved red or pink color of meat after a thermal treatment. Nitroso compounds which are formed during thermal treatment in cured meat products show antioxidant properties and inhibit the oxidation of unsaturated fatty acids and therefore increase the shelf-life of products [12].The curing process offers also an unique taste of cured products and make them safe for consumption via preventing the growth of Clostridium botulinum [13]. However, curing agents are associated with formation of nitrosoamines and methemoglobinemia, which are recognized as limiting factors for use of these components [13]. Nitrosoamines can be formed in cured meat products during their high-temperature heating as well as in the stomach of a consumer; they might cause lungs, stomach, esophagus, liver, and bladder cancers [13]. However, as it was pointed out by Bahadoran et al. [14] the use of nitrates/nitrites offers some potential therapeutic effects in the treatment of cardiovascular disease, hypertension, diabetes, metabolic syndrome, and insulin resistance. Nevertheless, consumers are encouraged to limit the consumption of cured meat products [15] and therefore so called “clean label” meat products can be a great alternative. In order to achieve a safe product in line with the “clean label” trend, producers use indirect curing methods (nitrates are obtained from vegetable sources or sea salt) and/or use protective lactic acid cultures (which show an ability to produce bacteriocins), which fight the multiplication of pathogenic bacteria in meat. These products are also known as alternatively cured or even “preservative-free” due to the fact that neither nitrites nor any other preservatives listed in the food additives list [11] are not used. The elimination of using nitrites in the form of food additives from meat processing might cause problems with control of microbial growth because of their inhibiting activity against not only Clostridium botulinum, but also L. monocytogenes, Staphylococcus aureus, Salmonella spp., E. coli, Clostridium perfringens, and Bacillus cereus [16]. Due to the fact that alternatively cured “clean label” meat products, produced without the direct use of nitrites are relatively new products on the global market, little is known about the possibility of L. monocytogenes growth in their environment. Therefore, the aim of the study was to investigate the possibility of L. monocytogenes growth in alternatively cured cooked sausages and compare it with conventional, nitrite cured products.

2. Materials and Methods

2.1. Sausages

The study was conducted using commercially produced sausages (homogenized, pork, smoked and cooked sausages), which were kindly provided by Goodvalley (Przechlewo, Polska) meat processing plant. Two types of sausages were used—produced with the use of the curing agent (control, C) and alternatively cured (AC), produced without direct addition of the curing agent. These products, regularly vacuum-packed in packages (n = 10 packages of each product type containing six sausages in each package), were delivered to a laboratory under refrigerated conditions next day after the production. The information about these products is shown in Table 1, including their composition and nutritional value, as declared by the producer on the products’ label.

2.2. Growth Potential

To determine a growth potential of L. monocytogenes AC and control products were stored for 10 days at 6 °C and sampled at the 2nd, 4th, 6th, 8th and 10th day after inoculation with the pathogen. At each sampling time, 4 independent replicates were taken for analysis. To inoculate AC and control products, a cocktail of three L. monocytogenes strains was used. One strain originated from ATCC collection (7644) and two strains of L. monocytogenes (L96 and L97) which were previously isolated from meat products at the laboratory of Industrial and Food Microbiology were used. The strains were kept in microbanks (Biomaxima, Lublin, Poland) at −80 °C until the start of the study. Strains were cultivated separately on TSA (Tryptone Soya Agar; Merck, Germany) at 37 °C for 24 h and then suspended in physiological liquid (0.85% saline) to obtain the optical density of 0.5 McFarland’s (McFarland Densitometer DEN-1B V.2AW BioSan, Latvia) which corresponded to the population of 108 CFU/mL. The suspension was two-fold diluted to obtain 106 CFU/mL. A cocktail of strains in a 1:1:1 ratio was prepared in a sterile test tube. Then the cells were harvested by centrifugation at 7000 rpm for 15 min and suspended in the same amount of physiological liquid as the aliquot of removed medium. The temperature of physiological liquid was 4 °C to adapt the bacteria to a low temperature. The original packages containing products were aseptically opened and sausages were placed on 6 separate plastic trays (each tray contained 4 sausages, each sausage was treated as an independent replication for each sampling time—4 independent replicates for each time point and product type; a total number of samples analyzed n = 24 for each product, a total n = 48 samples). Each sausage surface was inoculated with 0.1 mL of the L. monocytogenes cocktail using a pipette and sterile cell spreader to distribute a cocktail evenly on the surface of each sample [17]. After inoculation products were placed into a laminar airflow chamber and kept for 30 min to let the sausages’ surface dry and to allow bacteria to attach to the products’ surface. Then, the packages were vacuum-packed, stored at 6 ℃ and sampled in 2-day intervals until the 10th day. The temperature of 6 °C was used due to the fact that it was the highest storage temperature indicated by the producer on the products’ label (“stored at the temperature range from 0 °C to 6 °C”). At each time point, one tray for each product’s type was opened and 10 g of each of the 4 sausages assigned to this particular time point, was aseptically weighed and homogenized in a Stomacher with 90 mL of physiological liquid (0.85% saline). Then, the next serial dilution was prepared using 1 mL of the suspension and 9 mL of sterile physiological liquid. These two dilutions were used to determine the L. monocytogenes number using ALOA (Listeria Agar according to Ottaviani and Agosti) medium (Merck, Germany) by spreading 0.1 mL onto the surface of the sterile dry media. Typical colonies were counted after incubation at 37 °C for 48 h (the microbial analysis was conducted in two technical replications). Based on the L. monocytogenes number, a growth potential was calculated using the equation: growth potential = highest observed L. monocytogenes concentration (log10 CFU/g)—initial L. monocytogenes concentration (log10 CFU/g) [18].

2.3. Chemical Determinations

Chemical determinations were performed in triplicate using sausages from three different original packages of AC and control products at the day 0 of the experiment. Prior to analyses, 50 g of sausages from three original packages of each product type was minced separately and treated as independent replications. The residual nitrites were evaluated according to PN-74/A-82114 [19] procedure as described by Zając et al. [20]. Sodium chloride determination was performed according to PN-ISO 1841-2:2002 [21] standard.

2.4. Water Activity Measurement

The determination was carried out in the LabMaster neo (Novasina AG, Lachen, Switzerland) at 25 °C in the chamber and slow mode on sausages (control and AC) not inoculated with L. monocytogenes strains cocktail at the beginning of the research. The sausages (n = 3 from each product type) were cut into slices and placed in a measuring cup. Three repetitions were performed for each product type (sausages for the analysis were taken from three different original packages of AC and control products).

2.5. Statistical Analysis

Results were presented as mean values and standard deviation. Chemical determination results were analyzed using analysis of variance. The influence of product (two levels: control and AC) and storage day (6 levels) on L. monocytogenes counts were evaluated using two-way Anova. Means were compared using Tukey’s RIR test at a significance level α = 0.05 using Statistica 13.3 (TIBCO Software Inc., Palo Alto, CA, USA).

3. Results

Control and alternatively cured sausages differed in terms of sodium chloride (NaCl) concentrations, and a higher NaCl content was noted in AC sausages. A higher residual nitrite concentration was determined in control sausages, which was expected since these sausages were produced with the direct addition of sodium nitrite. However, nitrite was also detected in the alternatively cured sausages (Table 2). The products did not differ in terms of water activity (Table 2).
Changes in L. monocytogenes counts in products during storage are shown in Figure 1. The counts were affected by both product type (p < 0.001) and storage day (p < 0.05), but an interaction between these two factors was not noted (p > 0.05). In the control sausage L. monocytogenes counts did not differ during storage. In AC samples there were no significant differences in L. monocytogenes counts up to the 4th day of storage, but at the 6th, 8th and 10th day the number was significantly higher compared to day 0 (Figure 1). Control and AC products did not differ significantly at the 0, 2, 4 and 10th day, whereas at the 6th and 8th day higher L. monocytogenes counts were noted in AC sausages compared with the control (Figure 1).
Calculated L. monocytogenes growth potential is shown in Table 3. The highest number of L. monocytogenes (mean value) was noted in AC sausages at the 8th day (3.30 log10 CFU/g), whereas in the case of control sausages the highest number of the pathogen was noted at the end of the storage period (10th day, 2.96 log10 CFU/g), and these values were used to calculate the growth potential coefficient. The growth potential coefficient was higher in AC sausages, and moreover, it was higher than a threshold value of 0.5 [18], which indicated the possibility of L. monocytogenes growth in alternatively cured products. In contrast, the coefficient obtained for control sausages was below the threshold, indicating that these products do not support the growth of L. monocytogenes at 6 °C.

4. Discussion

To characterize and compare products, the actual NaCl and nitrite contents as well as water activity were determined. These attributes, along with nutrients, affect microbial growth in food products during their storage and influence their safety as well. In the production of sausages used in the study different curing technologies were used—the conventional with the direct addition of nitrite to the meat batter, and the alternative, without the direct nitrite addition. However, in both product types, nitrite was detected. As expected, it was higher in control products because of adding sodium nitrite to the batter. Although the concentration of nitrite in alternatively cured sausages was almost four times lower than in control samples, they were not free from nitrite. Most probably, nitrite presence in AC sausages resulted from the use of spices or spices extracts, which are natural sources of nitrates [22]. During the production of alternatively cured meat products a microbial culture able to convert nitrates (present in plant sources used and/or in meat) to nitrites is used to achieve the desirable color of the product. This involves the action of nitrate-reducing bacteria [16]. The presence of nitrites in sausages produced without the use of any food additive (alternatively cured) was also shown by Cadavez et al. [23]. In their study, fermented sausages were produced from pork meat macerated in water, red wine, garlic paste, piri–piri and sweet red pepper paste [23]. Moreover, some amounts of nitrite (0.065–0.073 mg/kg) and nitrate (3.830–5.063 mg/kg) were detected in raw pork meat before any technological operation involved in fermented sausage production [23]. A nitrate concentration in the range from 7.8 to 25.2 mg/kg was also detected in 40% of raw pork samples by Bianco Junior et al. [24], however 100% of pork meat samples were free from nitrites. This indicated that the source of nitrites and nitrates in alternatively cured meat products might be both—plant-origin ingredients and meat itself. As it was pointed out by Bianco Junior [24], the presence of sodium nitrate in AC “clean label” products needs to be interpreted with caution, to avoid the risk of characterizing them mistakenly as adulterated.
In the present study, it was shown that L. monocytogenes was able to grow in sausages produced without the direct addition of nitrite (growth potential coefficient over 0.5). This might be explained by the fact that the use of nitrates alone in food does not bring satisfactory results in the control of L. monocytogenes. Used in the form of a food additive, nitrates in amounts allowed by current legal regulations are insufficient to inhibit the development of the pathogen; to obtain complete inactivation of the bacteria in meat, as much as 800 ppm of sodium nitrate [2,25] is needed.
L. monocytogenes counts did not increase in the control, conventionally cured sausages during storage. In contrast, a significant increase in the number of L. monocytogenes between the 0 and the 6th day of storage in AC sausages was noted and affected the growth potential result. These observations differ from results of Horsh [26], who reported a continuous increase in the L. monocytogenes number during the storage of meat products manufactured without nitrite, with sodium nitrite or with nitrite from natural sources. In the present study, the difference between control and AC sausages resulted from the use of nitrites. As was pointed out by Sullivan et al. [27], the suppression of L. monocytogenes growth increases with ongoing nitrite concentration. In this study, the amount of residual nitrite in both sausages differed, but the number of L. monocytogenes was similar, except for day 6 and 8. As was reported by Sullivan et al. [27] there is no correlation between residual nitrate and nitrite concentration in meat products and L. monocytogenes counts, which explains the results of this study. Nitrite added to the meat during production can react with many components in the matrix depending on the type of processed meat, the processing conditions, the presence of sodium ascorbate, and other factors (myoglobin, nonheme proteins, lipids concentration), and therefore the amounts of analytically detected nitrite or nitrate contents do not reflect the initially added preservative [22].
As shown in this study, the formulation of control sausages (nitrite and sodium chloride content) as well as the packaging and storage method was successful in obtaining products in which the growth of L. monocytogenes was not supported. This shows the effectiveness of the hurdle technology used in the prevention of L. monocytogenes proliferation. The hurdle technology consists of applying many physicochemical factors affecting the growth of the bacteria, i.e., lowering the pH, reducing water activity, adding salt and nitrite or nitrate, using lactic acid bacteriocins. Only the synergistic interaction of many factors brings the intended effect of the use of nitrites/nitrates; especially in ready-to-eat products. As a result of this strategy, it is possible to inhibit the growth of L. monocytogenes in refrigerated conditions more effectively, increasing food safety [10,28]. The physico-chemical factors that affected the pathogen growth were water activity, moisture and protein contents [27]. The concentration of protein and water activity in control and AC sausages used in this study was similar. Therefore, it might be concluded that ingredients present in both types of sausages and the way of packaging and storage limited the L. monocytogenes growth. In AC sausages dried acerola, next to spices and spices extract was used. Acerola (Malpiguia emarginata) is frequently used in “clean label” meat products because it shows a promising antioxidant and antimicrobial efficiency due to its composition rich in phenolic compounds and vitamin C, which also have shown beneficial health effects [29]. Nevertheless, the formulation of AC sausages failed to inhibit the L. monocytogenes growth, which was demonstrated in a growth potential coefficient higher than the threshold value of 0.5. There are numerous studies indicating the potential of the novel methods to suppress the bacterial growth in alternatively cured meat products including high isostatic pressures, activated plasma, pulse-field UV light, and active packaging, as well as the addition of natural ingredients with a potential inhibitory effect on pathogens i.e., essential oils of aromatic and medicinal plants, plant extracts with high polyphenols concentration, acidified whey, honey, and other bee products [16]. These novel methods may offer AC products a better protection from L. monocytogenes growth than those used currently.
In the present study alternatively cured and nitrite cured cooked sausages produced in the same meat-processing plant under the same hygienic conditions were used. The results obtained in the study showed significant differences between products in L. monocytogenes growth, which were caused by the curing method used—direct addition of nitrite or addition of plant extracts rich in nitrates. Generally, L. monocytogenes growth on the surface of meat products is affected by the initial nitrite concentration regardless of its origin (sodium nitrate or plant extract [26]). Therefore, it might be concluded that in AC sausages used in the present study plant extracts delivered a lower concentration of nitrites (in the form of nitrates) than was added to control (nitrite cured sausages). However, when developing new formulations for food products e.g., alternatively cured sausages, their sensory quality is a key issue. Both products used in the present study were produced on a large, industrial scale, and were sold to consumers, which indicated that both had a satisfactory sensory quality. However, obtaining alternatively cured meat products containing nitrate-rich plant extracts with a good sensory quality might be challenging [30]. Jin et al. [31] reported that overall acceptability of cooked sausages was affected by the origin of nitrates incorporated during the production. Sausages with either fruit extract powder (0.6%, containing pomegranate, lemon, red beet, rosemary), or purple sweet potato powder (0.45%), or fruits and vegetable extract powder (0.5%, containing radish 42.9%, beet 40.6%, blackcurrant 5.49%, apple), or gardenia red (0.04%) extract were scored lower than control version (produced with nitrites) in terms of overall acceptability. However, sausages produced with paprika and blueberry powder were scored higher than the control, whereas sausages with celery powder (0.8%) gained similar scores to the control. Not only the plant type but also the concentration of plant additives (powder, extracts) affects the sensory quality of alternatively cured meat products [32,33]. Therefore, increasing the amount of plant extracts to obtain a higher efficiency (e.g., similar to that of nitrite used in the highest acceptable dose) in inhibiting bacterial growth might not be possible without sacrificing sensory acceptability, which in turn might negatively affect consumer decisions and willingness to purchase such products.

5. Conclusions

The study investigated the growth potential of L. monocytogenes in alternatively cured and nitrite cured sausages produced in the same meat-processing plant. It was noted that the growth coefficient in alternatively cured products was higher than a threshold value of 0.5, whereas in nitrite cured sausages it was lower than 0.5 when products were stored at 6 °C. Therefore, it was concluded that the pathogen is able to grow in alternatively cured sausages during their storage at refrigerated temperature. This implies that the production of “clean label” meat products must be carried out under restricted hygienic conditions, which prevent products from cross-contamination i.e., during slicing or packaging. On the other hand, there is a need for further studies aimed at investigating the effect of novel techniques such as high isostatic pressures, activated plasma, pulse-field UV light, active packaging, and incorporation of bioactive compounds into alternatively cured meat products on the growth of pathogenic bacteria or inventing new methods for preventing L. monocytogenes growth in sausages.

Author Contributions

Conceptualization, M.M.-K. and A.Z.; methodology, M.M.-K. and A.Z.; investigation, A.L. and W.Z.; resources, M.M.-K. and A.Z.; data curation, M.M.-K.; writing—original draft preparation, M.M.-K. and A.L.; writing—review and editing, W.Z. and A.Z., visualization, M.M.-K.; supervision, M.M.-K.; funding acquisition, M.M.-K. All authors have read and agreed to the published version of the manuscript.

Funding

Project financially supported by the Minister of Education and Science under the program entitled “Regional Initiative of Excellence” for the years 2019–2023, Project No. 010/RID/2018/19, amount of funding 12,000,000 PLN.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Datasets generated from the current experiment are available from the corresponding authors upon reasonable request.

Conflicts of Interest

The authors declare no conflict of interest.

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Applsci 12 12429 g001 550
Figure 1. Changes in L. monocytogenes counts (log10 CFU/g) in control and alternatively cured (AC) sausages during storage. Vertical bars refer to standard deviation; a,b values noted in AC products with different letters differ at p < 0.05; x—values noted in control products with the same letter did not differ (p > 0.05); ** differences between control and AC significant at p < 0.01; * differences between control and AC significant at p < 0.05.
Figure 1. Changes in L. monocytogenes counts (log10 CFU/g) in control and alternatively cured (AC) sausages during storage. Vertical bars refer to standard deviation; a,b values noted in AC products with different letters differ at p < 0.05; x—values noted in control products with the same letter did not differ (p > 0.05); ** differences between control and AC significant at p < 0.01; * differences between control and AC significant at p < 0.05.
Applsci 12 12429 g001
Table
Table 1. Characteristics of sausages used in the study.
Table 1. Characteristics of sausages used in the study.
AttributeControlAlternatively Cured
Compositionmeat from pork ham (94%), salt, glucose, stabilizer: sodium citrate, aromas, acidity regulator: sodium ascorbate, spices extracts, preservative: sodium nitritepork, salt, spices, spices extracts, aromas, dried acerola
Additional informationwithout the addition of monosodium glutamate100 g of the product was obtained from 100 g of pork; gluten-free; preservative-free
Nutritional value in 100 g
Energy (kJ/kcal)1175/2841304/315
Fat (g)2528
Saturated fatty acids1010
Carbohydrates0.70
Sugars0.70
Protein1415
Salt2.12.3
Table
Table 2. Comparison of the control (produced with the direct addition of nitrite) and alternatively cured (AC) sausages (mean values and standard deviation in the brackets).
Table 2. Comparison of the control (produced with the direct addition of nitrite) and alternatively cured (AC) sausages (mean values and standard deviation in the brackets).
AttributeControlAC
NaCl (%)1.90 b (0.03)2.32 a (0.02)
Residual nitrite (mg/kg)44.89 a (0.50)12.10 b (0.38)
Water activity0.9638 a (0.0023)0.9653 a (0.0032)
a,b values in rows with different letters differ significantly at p < 0.05.
Table
Table 3. L. monocytogenes growth potential in control (produced with the addition of nitrite) and alternatively cured (AC) sausages (mean values and standard deviation in the brackets).
Table 3. L. monocytogenes growth potential in control (produced with the addition of nitrite) and alternatively cured (AC) sausages (mean values and standard deviation in the brackets).
AttributeControlAC
Initial counts (log10 CFU/g)2.75 (0.18)2.66 (0.32)
The highest counts (log10 CFU/g)2.96 (0.24)3.30 (0.18)
Growth potential0.210.64
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Modzelewska-Kapituła, M.; Lemański, A.; Zduńczyk, W.; Zadernowska, A. Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study. Appl. Sci. 2022, 12, 12429. https://doi.org/10.3390/app122312429

AMA Style

Modzelewska-Kapituła M, Lemański A, Zduńczyk W, Zadernowska A. Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study. Applied Sciences. 2022; 12(23):12429. https://doi.org/10.3390/app122312429

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Modzelewska-Kapituła, Monika, Andrzej Lemański, Weronika Zduńczyk, and Anna Zadernowska. 2022. "Investigation of the Possibility of Listeria monocytogenes Growth in Alternatively Cured Cooked Sausages—A Case Study" Applied Sciences 12, no. 23: 12429. https://doi.org/10.3390/app122312429

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