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

Submitted: 11 November 2013
Accepted: 16 January 2014
Published: 27 February 2014
Abstract Views: 1447
PDF: 1245
HTML: 190
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

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.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

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.
Dalzini E, Cosciani-Cunico E, Pavoni E, Bertasi B, Daminelli P, Finazzi G, Losio MN, Varisco G. 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 2024 Dec. 3];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2112

Similar Articles

You may also start an advanced similarity search for this article.