Fermentation in fermented, dried sausage products helps prevent the outgrowth of which organism?

Fermentation in fermented, dried sausage products helps prevent the outgrowth of which organism?

• A. Staphylococcus aureus
• B. Escherichia coli O157:H7
• C. Molds and spoilage bacteria
• D. Salmonella

Answer: (A)

Fermentation drives a rapid drop in pH and, along with drying, lowers water activity. This acidic, drier environment is very hostile to many bacteria, especially quickly growing ones. Staphylococcus aureus is particularly sensitive to the acidified conditions created by lactic acid bacteria in fermented sausages, so its outgrowth is effectively suppressed as the product ferments. The other organisms are more tolerant of low pH or dry conditions in these products, so fermentation is less consistently protective against them.

Fermentation drives a rapid drop in pH and, along with drying, lowers water activity. This acidic, drier environment is very hostile to many bacteria, especially quickly growing ones. Staphylococcus aureus is particularly sensitive to the acidified conditions created by lactic acid bacteria in fermented sausages, so its outgrowth is effectively suppressed as the product ferments. The other organisms are more tolerant of low pH or dry conditions in these products, so fermentation is less consistently protective against them.