The effect of smoking, packaging and storage temperature on the bacterial greening of frankfurters caused by Leuconostoc mesenteroides subsp. mesenteroides

The spoilage of frankfurters caused by lactic acid bacteria was examined. Isolates responsible for the green discolouration were identified as Leuconostoc mesenteroides subsp. mesenteroides. Naturally smoked or liquid smoke-treated frankfurters were inoculated with strains of L. mesenteroides and stored aerobically and under vacuum at 4° and 12°C. Greening was observed under aerobic storage conditions from the third day onwards and the frankfurters were more discoloured when stored at 12°C compared to 4°C. Uninoculated samples did not discolour under aerobic conditions. Natural wood smoking, vacuum packaging and storage at 4°C were effective against frankfurter sausage discolouration.