Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae

Submitted: 19 July 2016
Accepted: 11 October 2016
Published: 24 January 2017
Abstract Views: 1669
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Lonza is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriaceae population on product surface but induced contamination of the inner muscle tissues. Our results suggest that the species isolated became adapted to processing conditions, and salt tolerance was species- or straindependent. This result is of particular importance for future applications of VBI in lonza manufacturing.



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Serio A, Chaves-López C, Rossi C, Pittia P, Dalla Rosa M, Paparella A. Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Ital J Food Safety [Internet]. 2017 Jan. 24 [cited 2024 Jul. 13];6(1). Available from: