Efficacy of a Natural Antimicrobial System as a Protective Hurdle Against Listeria monocytogenes and Lactic Acid Bacteria in Sliced Fully Cooked Coarse-Ground Cured Brazilian Calabrese Pork Sausage

Abstract

Meat products, such as sliced Calabrese sausage, are widely consumed due to their convenience and affordability. In response to the increasing demand for healthier foods, the meat industry has sought to replace synthetic additives, particularly nitrites, with natural, clean-label alternatives, especially in cured products. Vegetables such as celery, beetroot, and Swiss chard, naturally rich in endogenous nitrates, have shown promising potential in this context. This study evaluated the effect of different antimicrobial compounds on the growth of Listeria monocytogenes in cooked, sliced Calabrese sausage stored at 4 °C for 75 days. Two inoculum levels (2.0 and 4.0 log CFU/g) were used to assess pathogen behavior. The alternative treatment, comprising preconverted celery juice extract, acerola powder, and cultured sugar and vinegar blend, consistently inhibited L. monocytogenes growth at both inoculation levels. Additionally, this treatment suppressed the growth of lactic acid bacteria (LAB), which were monitored as spoilage indicators. The results suggest that the use of alternative antimicrobial additives, combined with intrinsic product characteristics such as a pH of 5.78 and water activity (aw) below 0.948, constitutes an effective strategy for controlling L. monocytogenes in sliced cooked pork sausage. Consequently, this approach may enhance food safety and extend product shelf life during refrigerated storage.