Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

- Characterization of enterococci isolated from 5 dry smoked fermented sausages produced in a Portuguese factory.
- Evaluation of diversity, technological features and general safety.
- Identification of features related with persistence in the manufacturing environment.

Enterococci are known members of the native microbiota in traditional dry smoked fermented sausages, but their exact role continues to be poorly understood. In the present study, the genetic diversity, technological features and overall safety were assessed for one-hundred and forty-seven enterococci isolated from meat-sausages produced in Portugal (Catalão, Chouriço-Preto, Linguiça, Paio and Salsichão). Fingerprinting analysis revealed high similarity levels between isolates obtained from distinct products, which associated with a high metabolic versatility and the ability to produce biofilms, points towards the persistence of specific strains in the manufacturing environment.Although the meat-enterococci harbor antibiotic resistances and produce biofilms, a reduced number of virulence factors were detected. Overall, a low risk is most likely associated with the presence of enterococci in these food products, especially if we consider the absence of reports regarding foodborne infections connected with the consumption of traditional sausages. However, the selection of enterococci as putative starters should remain cautious, since these microorganisms harbor concerning levels of antibiotic resistances, which may, or may not, be spread to other bacteria.