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

  • 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.

Abstract

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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Published
2017-01-24
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Original Articles
Keywords:
Enterobacteriaceae, Lonza, Vacuum brine impregnation, Nitrite
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How to Cite
Serio, A., Chaves-López, C., Rossi, C., Pittia, P., Dalla Rosa, M., & Paparella, A. (2017). Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae. Italian Journal of Food Safety, 6(1). https://doi.org/10.4081/ijfs.2017.6178