ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated the effect of supplementation of MRS broth with glucose, Tween 20, Tween 80, sodium citrate, potassium chloride and cysteine, and effect of the initial pH and temperature of incubation of the medium on production of bacteriocins by L. sakei 2a. Adding glucose and Tween 20 to the medium, an initial pH of 5.0 or 5.5, and incubation temperatures of 25 °C or 30 °C resulted to the highest bacteriocin yields. Thus, a 24 factorial design with the four variables was performed, and statistical analysis showed that it was an adequate model (R2 = 0.8296). In the studied range, the four parameters significantly influenced bacteriocin production, with the maximum yield produced at an initial pH between 5.5 and 7.0, a temperature between 25 and 30 °C and supplementation of the MRS broth with glucose from 3.25 to 6.0 g L−1 and Tween 20 from 0.575 to 1.15% (v/v). Response Surface Methodology analysis indicated that the highest bacteriocin production (12800 AU mL−1) occurred in the MRS broth supplemented with 5.5 g L−1 glucose and 1.05% Tween 20 at an initial pH of 6.28 and an incubation temperature of 25 °C. The amount of bacteriocin produced in commercial MRS broths under the same conditions was only 5600AU mL−1.

Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB. However, this effect did not differ significantly from that obtained with a non-bacteriocinogenic Lc. lactis strain. Addition of nisin (12.5 mg/kg) caused a rapid decrease in the number of viable L. monocytogenes in the cheeses, suggesting that further studies with the purified bacteriocin DF4Mi may open new possibilities for this strain as biopreservative in dairy products.

Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp. lactis DF4Mi can be used for enhancement of dairy foods safety and quality.

Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.

A identificação das espécies de 52 Enterococcus spp. isolados de amostras de alimentos foi realizada empregando-se duas metodologias: sistema API 20 STREP e PCR multiplex. Os resultados obtidos revelaram que 78,9% dos isolados apresentaram resultados diferentes nos dois testes utilizados. Apenas seis E. faecalis e cinco E. faecium apresentaram resultados concordantes pelos dois métodos. PCR multiplex permitiu a identificação completa de um número significantemente maior de enterococos do que o sistema API 20 STREP.

We evaluated the suitability of API 20 STREP and multiplex PCR to speciate 52 Enterococcus spp. obtained from Brazilian foods. A high percentage of isolates (78.9%) presented discrepant results between evaluated tests. Similar results were obtained for six E. faecalis and five E. faecium. The PCR multiplex was more effective than API 20 STREP for complete identification of the isolates.

Several alternative analytical methods are currently available for the rapid microbiological testing of food. Due to their many advantages, particularly their convenience of use, the popularity of ready-to-use systems for the enumeration of hygiene indicator microorganisms is increasing. However, the ability of these systems to enumerate stressed microorganisms, such as those that may be found growing in acidic foods, is unknown. Therefore, the aim of this study was to evaluate the performance of Petrifilm™ and SimPlate™ plates for the enumeration of total aerobes and fungi (yeasts and molds) in acidic fruit juices, using non-pasteurized orange juice as an experimental model. The samples were analyzed before and after neutralization of pH, and the results were compared with those obtained using conventional procedures, i.e. pour-plates containing Standard Methods Agar, acidified potato dextrose agar, or dichloran-glycerol agar. The results obtained with Petrifilm and SimPlate for counts of mesophilic aerobes as well as for yeast and mold correlated well with those obtained using conventional procedures. Although no statistically significant differences were observed between counts of non-neutralized and neutralized samples (α ≤0.05), better correlation indexes were observed in the neutralized samples. Both Petrifilm and SimPlate proved to be good alternative methods for testing the microbiological quality of acidic fruit juices.

Atualmente, existem vários métodos alternativos para análise microbiológica rápida de alimentos. Devido à suas muitas vantagens, especialmente a suaconveniência de uso, a utilização de sistemas prontos-para-uso para enumeração de microrganismos indicadores de higiene vem aumentando. Entretanto, o desempenho desses sistemas para contagem de microrganismos injuriados não é bem conhecido. Esse estudo objetivou avaliar o desempenho de placas Petrifilm™ e SimPlate™ para contagem de aeróbios totais e fungos (bolores e leveduras) em sucos de frutas ácidas, empregando suco de laranja não pasteurizado como modelo experimental. As análises foram efetuadas antes e após a neutralização do pH das amostras, e os resultados foram comparados a aqueles obtidos através do método convencional de semeadura em placas de ágar padrão para contagem, ágar batata dextrose acidificado e ágar dicloran-glicerol. Os resultados obtidos com Petrifilm e SimPlate para contagem de aeróbios e para bolores e leveduras correlacionaram-se bem com aqueles obtidos através dos métodos convencionais. Embora não houvesse diferença estatisticamente significativa entre as contagens obtidas para as amostras neutralizadas e não neutralizadas (α ≤0.05), os índices de correlação para as amostras neutralizadas foram mais elevados. Ambos sistemas prontos-para-uso (Petrifilm e SimPlate) foram considerados boas alternativas para a determinação da qualidade microbiológica de sucos de frutas ácidas.

Actualmente se dispone de varios métodos analíticos alternativos para el análisis microbiológico rápido de alimentos. Debido a sus muchas ventajas, especialmente su facilidad de uso, cada vez es mayor la popularidad de los sistemas listos para usar en la enumeración de los microorganismos indicadores de las condiciones higiénicas. Sin embargo, no se sabe cómo actúan estos sistemas en la enumeración de microorganismos sometidos a situaciones de estrés. El objetivo de este estudio era evaluar el funcionamiento de las placas Petrifilm™ and SimPlate™ en la enumeración total de aerobios y hongos (levaduras y mohos) en zumos de frutas ácidas, usando zumo de naranja no pasteurizado como modelo experimental. Las muestras se analizaron antes y después de la neutralización del pH y los resultados se compararon con los obtenidos usando métodos convencionales, como el de vertido en placa agar nutritivo estándar, y el cultivo en placas con agar glucosado de patata acidificado y con agar diclorán-glicerol. Los resultados obtenidos con Petrifilm y con SimPlate en el recuento de aerobios mesófilos y en el de levaduras y mohos se correlacionaban bien con los resultados obtenidos usando métodos convencionales. Aunque no se apreciaron diferencias estadísticamente significativas entre los recuentos de las muestras neutralizadas y las que no lo estaban (α ≤0.05), en las muestras neutralizadas se observaron mejores índices de correlación. Ambos sistemas (Petrifilm and SimPlate) demuestran ser buenos métodos alternativos para analizar la calidad microbiológica de los zumos de frutas ácidas.

A instabilidade do mercado de leite no Brasil força pequenos produtores de leite a procurar alternativas de comércio de sua produção, o que inclui a venda de leite cru para indivíduos que dão preferência a esse tipo de leite. Considerando a importância desse mercado e os conhecidos riscos à saúde que o consumo de leite cru pode representar, este estudo avaliou a qualidade microbiológica e a presença de Listeria monocytogenes, Salmonella spp., resíduos de cloretos, antimicrobianos e inseticidas (organofosforados e carbamatos) em leite cru produzido em 210 propriedades leiteiras localizadas em quatro importantes estados produtores de leite no Brasil (Paraná, São Paulo, Minas Gerais e Rio Grande do Sul). Em 66% das propriedades selecionadas, a ordenha era manual. Em 33% a ordenha era semi-automática (ordenha mecânica balde ao pé) e em apenas 1% o sistema de ordenha e armazenamento era totalmente mecânico (sistema fechado). Todas as amostras de leite cru foram negativas para L. monocytogenes, Salmonella spp e resíduos de cloretos. As contagens de aeróbios mesófilos foram superiores a 10(5) UFC/mL em 75,7% das amostras. Em 80,4%, as contagens de coliformes foram superiores a 10² UFC/mL. Escherichia coli foi detectada em 36,8% das amostras. Inseticidas e resíduos de antibióticos foram observados em 74,4% e 11,5% das amostras, respectivamente. Níveis inaceitáveis de microrganismos indicadores de higiene, inseticidas e resíduos de antibióticos foram considerados fatores de risco mais importantes que os dois patógenos estudados.

Fluctuations in the Brazilian milk market force small milk producers to find temporary trade alternatives, which include selling raw milk to people who prefer this type of milk rather than heat-processed milk. Considering the importance of these small milk producers to the market and the well-known health risks associated to consumption of raw milk, this study evaluated the microbiological quality and the presence of Listeria monocytogenes, Salmonella spp., chlorine, antimicrobials and insecticides (organophosphates and carbamates) in raw milk produced in 210 small and medium farms located in four important milk-producing Brazilian states (Paraná, São Paulo, Minas Gerais and Rio Grande do Sul). In 66% of the selected farms the milking was manual. In 33% of them, the milking was semi-automatic, and only 1% were equipped with fully automatic milking systems. All raw milk samples were negative for L. monocytogenes, Salmonella spp and chlorine. Mesophilic aerobes counts were higher than 10(5) CFU/ml in 75.7% of the samples. In 80.4%, coliforms were over 10² CFU/ml. Escherichia coli was detected in 36.8% of the samples. Insecticides and antimicrobial residues were observed in 74.4% and 11.5% of the samples, respectively. The presence of unacceptable levels of hygiene indicators, insecticides and antimicrobial residues were considered more important risk factors than the two pathogens.

Escherichia coli O157:H7 causa colite hemorrágica que pode evoluir para síndrome urêmica hemolítica e síndrome púrpura trombótica trombocitopênica. Entre os alimentos mais envolvidos nos surtos causados por essa bactéria destacam-se os hambúrgueres de carne bovina. Esta pesquisa teve como objetivo determinar o valor D10 de E. coli O157:H7 em hambúrgueres e sugerir uma dose que torne o alimento seguro em relação à essa bactéria e sem alterar suas características sensoriais. Amostras de hambúrgueres industrializados foram inoculados com Escherichia coli O157:H7 e submetidos à radiação com raios gama (60Co). A temperatura média durante o processo foi de 5,6ºC. O valor D10 no hambúrguer variou de 0,17 a 0,27 kGy. Considerando o maior valor D10 obtido, a dose de 1,08 kGy seria suficiente para reduzir a população de Escherichia coli O157:H7 em 4 ciclos logarítmicos, sem que houvesse rejeição do produto pelo painel treinado de analistas.

Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product.

Melaço de cana de açúcar é um sub-produto barato da indústria açucareira. Esse produto foi empregado para o crescimento e produção de bacteriocina de Lactobacillus plantarum BN e avaliado quando a sua aplicação potencial no aumento da vida útil de carne crua. Cubos de carne bovina foram imersos por 5 minutos no sobrenadante filtrado e neutralizado dessa cultura (Tratamento A) e mantidos a 5ºC. Contagens de microrganismos psicrotróficos e mesófilos, determinação de pH e de acidez total foram realizadas nas amostras após 0, 3, 6, 9, 12 e 15 dias. Essas determinações foram também feitas em amostras mergulhadas por 5 minutos em solução de ácido lático a 6% (tratamento B) e em água destilada (tratamento C). Após 3 dias em refrigeração, as contagens de microrganismos psicrotróficos nas amostras submetidas ao tratamento A aumentaram 0,38 ciclos log, enquanto aquelas submetidas aos tratamentos B e C aumentaram muito mais (1,42 and 2,04 ciclos log, respectivamente). O mesmo aconteceu com os microrganismos mesófilos (0,31, 0,33 and 1,04 ciclos log, respectivamente). No sexto dia, as contagens de psicrotróficos nas amostras submetidas aos tratamentos A e B foram 2,07 e 0,64 ciclos log, respectivamente, mais baixas que nas amostras controle (tratamento C). As contagens de mesófilos nessas amostras foram 1,58 e 1,12 ciclos log, respectivamente, mais baixas que nos controles. No sexto dia, somente as amostras submetidas ao tratamento A apresentaram contagens inferiores a aquelas consideradas pelo ICMSF como padrão de qualidade (<10(7) UFC/g). Após 9 dias, somente as amostras tratadas com a bacteriocina apresentaram qualidade aceitável. A partir do 12º dia, todas as amostras de carne estavam fora dos padrões de qualidade. Esses resultados indicam que a imersão da carne bovina em caldo de melaço de cana de açúcar pode ser um interessante recurso tecnológico para aumentar a vida útil desse produto em refrigeração.

Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to treatment A, B and C increased 0.38, 1.42 and 2.04 log cycles, respectively. The same happened with mesophilic microorganisms (0.31, 0.33 and 1.04 log cycles increases, respectively). On the sixth day, the psychrotrophic population in samples submitted to treatments A and B were 2.07 and 0.64 log cycles, respectively, lower than in the control samples (treatment C). Mesophilic microorganisms in these samples were 1.58 and 1.12 log cycles, respectively, lower than the controls. On the sixth day, only samples submitted to treatment A presented lower counts than those recommended by ICMSF as quality standards for raw meat (<10(7) CFU/g). After nine days of storage under refrigeration, samples submitted to treatment A still maintained acceptable quality. From the twelfth day on, all samples exceeded the microbial quality limits. These results indicate that dipping of raw meat in filtered sugar cane molasses containing bacteriocins produced by L. plantarum BN may be an interesting technological option to extend the shelf life of refrigerated bovine meat.

Esse trabalho relata as características bioquímicas de 274 cepas de Staphylococcus aureus isoladas de leite mastítico, de mãos de ordenhadores e de ordenhadeiras mecânicas. Foram avaliadas as características morfológicas em agar Baird Parker (BPA) e os resultados para os testes de catalase, coagulase e termonuclease. API-Staph foi empregado como sistema de referência para identificação. 39,4% das colônias em BPA identificadas como S.aureus apresentaram morfologia atípica, sendo mais freqüentes em leite (94,4%). Todas as cepas identificadas como S.aureus foram coagulase positivas mas a intensidade da reação variou de acordo com a fonte: cepas isoladas de amostras ambientais foram 3+ ou 4+, enquanto 17,1% daquelas isoladas de leite foram apenas 1+ ou 2+. A maioria das cepas de S aureus com morfologia atípica em agar Baird-Parker apresentaram coagulase 4+. 2,2% das cepas de S.aureus foram termonuclease negativas. 16 cepas termonuclease positivas e coagulase positivas foram identificadas como S.hyicus.

This study reports results on the biochemical characteristics of 274 Staphylococcus aureus strains isolated from mastitic milk, hands of milkmen and milking machines. Features included colony morphology on Baird Parker agar (BPA), catalase, coagulase and thermonuclease tests. API-Staph (bioMérieux, France) was used as reference identification system. 39.4% of the colonies on BPA identified as S.aureus were atypical. They were more frequent in milk samples (94.4%). All S.aureus strains were coagulase positive but intensity of the test varied according to the source: environmental strains were 3+ or 4+, while 17.1% of strains isolated from milk presented only 1+ or 2+ results. The majority of atypical S.aureus strains presented a 4+ coagulase result. 2.2% of S.aureus strains were thermonuclease negative. Sixteen thermonuclease positive and coagulase positive strains were identified as S.hyicus.

Escherichia coli O157:H7 é um patógeno de origem alimentar de importância crescente, tendo sido envolvido em diversos surtos ameaçadores, a maioria deles associada ao consumo de produtos cárneos. Neste estudo foi avaliada a influência de algumas bactérias da microbiota natural da carne crua sobre E. coli O157:H7 em amostras de carne bovina moída armazenadas em refrigeração e à temperatura ambiente. As amostras foram inoculadas com diferentes níveis de E. coli O157:H7 (101, 103 e 106 UFC/g) e de E. coli não patogênica, Pseudomonas putida ou Leuconostoc sp. A multiplicação do patógeno foi monitorada através de metodologia convencional e através de método rápido do tipo ELISA. E. coli não patogênica, Pseudomonas putida e Leuconostoc sp. não exerceram influência sobre a multiplicação de E. coli O157:H7 em carne moída, tanto em refrigeração como à temperatura ambiente. Assim sendo, a baixa ocorrência de E. coli O157:H7 em carne crua não pode ser atribuída a efeitos antagônicos de bactérias de sua microbiota natural.

Escherichia coli O157:H7 is a foodborne pathogen of increasing importance. It has been involved in several threatening outbreaks, most of them associated with meat products. In this study, the influence of some bacteria from the natural background flora of raw meat over E.coli O157:H7 in ground beef stored under refrigeration and at room temperature was evaluated. Different levels of E.coli O157:H7 (101-102, 103-104 and 106-107 CFU/g), inoculated in ground beef samples, were challenged with strains of non-pathogenic E.coli, Pseudomonas putida or Leuconostoc sp. Growth of the pathogen was monitored using standard cultural methods and an ELISA-type rapid method. Non-pathogenic E.coli, Pseudomonas putida and Leuconostoc sp. did not affect growth of E.coli O157:H7 in ground beef, both under refrigeration and at room temperature. Based on these findings, the low occurrence of E.coli O157:H7 in raw meat may not be attributed to antagonistic effects of bacteria from the natural background flora.

Cloreto de 2,3,5-trifeniltetrazólio (TTC) é um corante muito utilizado para contagem de colônias de microrganismos em meios de cultura sólidos, sendo um componente-chave do sistema de filme seco rehidratável usado para a análise microbiológica de alimentos. Esse corante é incolor na forma oxidada e vermelho quando reduzido por microrganismos, devido a formação de formazano. Nesse trabalho, TTC foi adicionado a Agar Padrão para Contagem (PCA) para enumeração de microrganismos em trinta e quatro amostras de leite pasteurizado, com o objetivo de se determinar a freqüência de microrganismos incapazes de reduzir o TTC. As amostras de leite foram submetidas a diluições decimais e a plaqueamento em profundidade em PCA com 0,015% de TTC. As colônias foram enumeradas após 24h e 48h de incubação a 35oC. De um total de 50.574 colônias, 19.665 (38,88%) não reduziram TTC em 48h. Observou-se que 571 (6,36%) colônias incolores em 24 ficaram vermelhas em 48h. Entre as colônias não redutoras de TTC, 233 foram purificadas e submetidas à coloração Gram, verificando-se que 229 (98,71%) eram cocos ou bacilos Gram positivos. Os resultados indicam que há uma elevada porcentagem de bactérias não redutoras do TTC em leite pasteurizado, e, portanto, não são detectadas quando são utilizados métodos laboratoriais baseados na formação de colônias vermelhas.

2,3,5-triphenyltetrazolium chloride (TTC) is a dye largely used for enumeration of microbial colonies in solid culture media, being a key component of the dry rehydratable film system used for microbiological analysis of food. This dye is colorless in the oxidized form and red when reduced by microorganisms, due to formation of formazan. In this study, TTC was added to Plate Count Agar (PCA) for enumeration of microorganisms in thirty four pasteurized milk samples, with the aim to verify the frequency of microorganisms that are unable to reduce TTC. Milk samples were decimally diluted in saline and pour-plated in PCA plus 0.015% TTC. Colonies were counted after 24h and 48 h of incubation at 35oC. From a total of 50,574 colonies, 19,665 (38.88%) did not reduce TTC in 48h. It was observed that 571 (6.36%) colonies that were colorless in 24h became red in 48h. From those that didn't reduce TTC in 48h, 233 were purified and Gram stained. 229 (98.71%) of them were Gram positive cocci and bacilli. The results show that there is a high percentage of microorganisms unable to reduce TTC in pasteurized milk, which cannot be detected by laboratory procedures based on the formation of red colonies.

Jerked beef - JB - é um produto cárneo curado, salgado e seco ao sol, derivado de um típico produto cárneo brasileiro - o charque. Ambos carecem de estudos que orientem seu aprimoramento. Staphylococcus spp. têm sido reportado como o gênero predominante na microbiota do produto, o que evidencia o risco de desenvolvimento de linhagens enterotoxigênicas de S. aureus. Foram empregadas duas linhagens inócuas de estafilococos na elaboração de JB, a fim de avaliar sua influência sobre o desenvolvimento de S. aureus por mecanismo competitivo ou pela produção de bacteriocinas. Os resultados demonstraram que ambas inibiram o desenvolvimento do patógeno tanto in vitro como durante o processamento do produto. Não se observou produção de compostos inibitórios pelas linhagens iniciadoras, ficando a explicação para a inibição observada restrita ao mecanismo competitivo. Este trabalho permitiu demonstrar a possibilidade de aumentar a segurança e padronização de JB pelo emprego de culturas bacterianas selecionadas.

Jerked beef - JB - is a sun-dried, salted and cured meat product, derived from charqui. There are few studies about JB in the literature, as in charqui. Staphylococcus spp has been reported to be the predominant microrganism present in JB. The presence of this genus reveals a possible hazard for S. aureus growth. Two staphilococci strains commonly used as starter in fermented meat products have been employed with the purpose to inhibiting S. aureus either through competitive action or through the production of bacteriocins. The results demonstrated the inhibition S. aureus growth, probably through a competitive action, as they grow better in the medium. These starters have not produced any inhibitory compound. These informations led us to conclude that it is possible to improve the safety and quality standardization of JB through appropriate starter cultures.