Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Abstract
In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain). Another batch was inoculated (1% v:w) with sterile physiological saline solution and used to check the lactic acid bacteria (Lab) behaviour and the changes of physicochemical parameters (pH and aw). Both batches were then processed to obtain a semi-dry salami (Hungarian-style): microbiological and physico-chemical properties were monitored during 94 days of ripening. During the manufacturing process, the levels of pathogen decreased of about 2.18 log CFU/g with respect to the initial inoculated levels. The behaviour of the indigenous bacteria such as Lab and the physico-chemical properties can help to determine the fate of pathogens throughout processing.Downloads
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Published
2014-06-11
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Issue
Section
Challenge Test and Microbiological Characterisation of Local Products
Keywords:
Italian salami, Escherichia coli O157, H7 VTEC, Food safety
Statistics
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How to Cite
Dalzini, E., Cosciani-Cunico, E., Monastero, P., Sfameni, C., Pavoni, E., Daminelli, P., Losio, M.-N., Serraino, A., & Varisco, G. (2014). Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami. Italian Journal of Food Safety, 3(2). https://doi.org/10.4081/ijfs.2014.3226
Copyright (c) 2014 Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Chiara Sfameni, Enrico Pavoni, Paolo Daminelli, Marina-Nadia Losio, Andrea Serraino, Giorgio Varisco

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.