Challenge Test and Microbiological Characterisation of Local Products
Vol. 3 No. 1 (2014)
https://doi.org/10.4081/ijfs.2014.2112

Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

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Received: 11 November 2013
Accepted: 16 January 2014
Published: 27 February 2014
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challenge test, listeria monocytogenes, growth potential, ready-to-eat meat product, low fat salami

Authors

Elena Dalzini
elena.dalzini@izsler.it
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Elena Cosciani-Cunico
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Enrico Pavoni
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Barbara Bertasi
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Paolo Daminelli
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Guido Finazzi
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Marina Nadia Losio
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
Giorgio Varisco
Laboratorio di Microbiologia degli Alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g–1 at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.

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Supporting Agencies

this work was partially supported by the Italian Ministry of Health within the research project Setting up of biocompetition and decontamination methods to improve technological processes and food safety

How to Cite



1.
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product. Ital J Food Safety [Internet]. 2014 Feb. 27 [cited 2026 Mar. 16];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2112

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