首页|Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase
Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase
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NSTL
Elsevier
The main objective of this study was to quantify reduction of Salmonella and Listeria monocytogenes during salami production phases. Salami batter was prepared, inoculated with Salmonella and L. monocytogenes, stuffed into casings (50 and 80 mm), and subjected to four processing trials (A-D). Trials A/B included fermentation (32 degrees C, 95% RH, 24 h) and drying (15 degrees C, 72% RH, 31 d). Trials C/D were identical except 80 mm salami were dried 60 d and both diameters completed an additional finishing phase (21 degrees C, 50% RH, 20-30 d). After drying, pathogen populations were reduced by < 3 log CFU/g. Extended drying of 80 mm salami significantly improved reduction of L. monocytogenes (0.9 +/- 0.6 log CFU/g (30 d) versus 2.1 +/- 0.9 log CFU/g (60 d)). Inclusion of a finishing phase supported total reductions of >5.4 and > 4.9 log CFU/g of Salmonella and L. monocytogenes, respectively. Results confirmed fermentation and drying may be insufficient to achieve pathogen reduction but demonstrated a finishing phase can be an effective lethality strategy.
NSTL
Elsevier
