Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

  • Elena Dalzini | elena.dalzini@izsler.it Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Elena Cosciani-Cunico Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Paola Monastero Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Chiara Sfameni Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Enrico Pavoni Reparto di Microbiologia, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Paolo Daminelli Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Marina-Nadia Losio Reparto di Microbiologia, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.
  • Andrea Serraino Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Giorgio Varisco Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna B. Ubertini, Brescia, Italy.

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.

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Published
2014-06-11
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Issue
Section
Challenge Test and Microbiological Characterisation of Local Products
Supporting Agencies
this study was financially supported by Italian Ministry of Health within the research project Milano Expo 2015, garantire la sicurezza alimentare - valorizzare le produzioni CCM2012EXPO2015
Keywords:
Italian salami, Escherichia coli O157, H7 VTEC, Food safety
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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