Original Articles
Vol. 6 No. 1 (2017)
https://doi.org/10.4081/ijfs.2017.6178

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

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Received: 19 July 2016
Published: 24 January 2017
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Enterobacteriaceae, Lonza, Vacuum brine impregnation, Nitrite

Authors

Annalisa Serio
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Clemencia Chaves-López
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Chiara Rossi
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Paola Pittia
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Marco Dalla Rosa
Department of Agricultural and Food Sciences, University of Bologna, Cesena (FC), Italy.
Antonello Paparella
apaparella@unite.it
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
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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1.
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Ital J Food Safety [Internet]. 2017 Jan. 24 [cited 2026 Aug. 12];6(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/6178

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