Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

“…Higher reduction of S. spp. compared to other foodborne pathogens in dry cured meat products have been reported by Hwang et al, (2009), García-Díez et al, (2013 and Dalzini et al (2015). L. monocytogenes decreased progressively until it presented undetectable count after 12 or 21 days.…”

“…Decrease of L. monocytogenes counts in dry cured meat product along the drying process have been described in the literature in combination with other hurdles as sodium lactate, starter cultures or bacteriocins (Deumier & Collignan, 2003;Hampikyan et al, 2007) however the presence of EO displayed better inhibitory effects earlier. L. monocytogenes has compensatory mechanisms to adapt to stress conditions as low pH, low a w or low temperature (Gandhi & Chikindas, 2007) that may explain the higher survival along the ripening process described in the literature (Dalzini et al, 2015;Encinas, Sanz, García-L opez, & Otero, 1999;Hospital, Hierro, & Fern andez, 2012) and also the absence of synergistic effect between the addition of EO and the length of drying.…”

Health and Safety Considerations of Fermented Sausages

“…For example, when semidry reduced fat (20% less than control) Italian salami was spiked with E. coli, S. Typhimurium, and L. monocytogenes, the reductions during manufacturing were similar to those of other typical Italian salami [228].…”

Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products

“…Most studies agree that the fermentation process is adequate when it comes to reducing levels of pathogens provided the minimum degree hour requirements, pH, and use of appropriate starter cultures are used. Some processes such as those used for Italian salami may not however be adequate and so additional steps may be needed in order to ensure consumers obtain a safe product such as; raw product specifications, longer curing times and cooking or heating (Dalzini et al, 2015;Nightingale et al, 2006). Dalzini et al, 2015, found that the processing methods used for low fat salami were unsatisfactory at reducing pathogen levels as laid out by the FSIS as reduction levels obtained were 2.5 log CFU/g E.coli, 1.65 CFU/g S. Thyphimurium, and 0.5 log CFU/g Listeria monocytogenes when initial inoculation levels were 5log CFU/g (Dalzini et al, 2015).…”

“…Some processes such as those used for Italian salami may not however be adequate and so additional steps may be needed in order to ensure consumers obtain a safe product such as; raw product specifications, longer curing times and cooking or heating (Dalzini et al, 2015;Nightingale et al, 2006). Dalzini et al, 2015, found that the processing methods used for low fat salami were unsatisfactory at reducing pathogen levels as laid out by the FSIS as reduction levels obtained were 2.5 log CFU/g E.coli, 1.65 CFU/g S. Thyphimurium, and 0.5 log CFU/g Listeria monocytogenes when initial inoculation levels were 5log CFU/g (Dalzini et al, 2015). This trend fits in with data available with the last major outbreak in the USA being in 1994 and involving salami as reported by the Mortality and Morbidity Weekly Report (Anonymous, 1995).…”