Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.

Bonilauri, Paolo; Merialdi, G.; Ramini, Mattia; Bardasi, Lia; Taddei, R.; Grisenti, Maria Silvia; Daminelli, Paolo; Cosciani-Cunico, Elena; Dalzini, Elena; Frustoli, Maria Angela; Giacometti, Federica; Tomasello, Federico; Piva, Silvia; Serraino, Andrea

doi:10.1016/j.meatsci.2020.108315

Cited by 9 publications

(5 citation statements)

References 44 publications

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“…counts decreased in all tested conditions (Figure 3), with a highest inactivation of Salmonella spp. These results are in accordance with those exhibited in other types of Italian salami [26,[42][43][44][45][46]. In fact, as previously described, Gram-positive bacteria, such as Listeria spp., seem to be more resistant than Gram-negative bacteria to acid environments due to their defined acid tolerance resistance mechanisms [47][48][49], and this trend also emerged in the current study.…”

Section: Discussionsupporting

confidence: 92%

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

et al. 2022

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During the manufacture of Italian salami, a traditional meat product, a sequence of hurdles like meat fermentation, air-drying, and long ripening processes are generally sufficient to inhibit the growth of most pathogens. Furthermore, Italian salami are traditionally produced by adding synthetic nitrates/nitrites to raw meat with safety and technological aims, even if controversial opinions about their use still remain, particularly in relation to the consumer demand for natural food products. In this context, the aim of the study was to investigate the inactivation of Listeria monocytogenes and Salmonella spp. during the manufacturing process of Milano-type salami made with different formulations to evaluate the contribution of the hurdles and the vegetable or synthetic additives on the inactivation of pathogens. Thus, a challenge study was performed dividing ca. 400 kg of Milano-type salami batter into three batches: Batch (A) without nitrates/nitrites; Batch (B) with vegetable nitrates, and Batch (C) with synthetic nitrates/nitrites. The batches were separately inoculated with L. monocytogenes and Salmonella spp. and the pathogens’ survival was evaluated during the fermentation, draining, and 70-day ripening of the Milano-type salami. The pathogen counts decreased in all tested conditions, even though the highest inactivation of L. monocytogenes and Salmonella spp. (p < 0.05) was observed when nitrates or nitrites were added to the batter. This study shows how the safety of these products cannot exclude the aspect of the hurdle technology during the process, which plays a major role in the reduction of pathogens, but additives like nitrates and nitrites allow for a greater margin of safety. Thus, further studies are needed to validate the use of natural compounds as alternatives to conventional preservatives in meat products. These results may provide new information to support food business operators in producing traditional foods with alternative preservatives and competent authorities in verifying the safety of the products made with natural compounds, and to control the process parameters responsible for the synergistic effect against pathogens such as L. monocytogenes and Salmonella spp.

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Section: Discussionsupporting

confidence: 92%

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

et al. 2022

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“…Regarding HPP, our treatment greatly improved the rate of L. innocua inactivation (∆ HPP = 3.16 log CFU/g) in nitrite-free fermented sausages, whereas the complete inactivation (∆ ripening + HPP = 4.74 log CFU/g) allowed us to achieve decay values near the exportation requirements for the U.S. (reduction ≥ 5 log). On the other hand, Bonilauri et al [25] observed a clearly minor inhibition of L. innocua (1.60 log CFU/g) after HPP treatment (600 MPa for 300 s) in salame Cacciatore. Besides, controversial results could be found in literature about the inhibition of L. monocytogenes in other meat products by HPP.…”

Section: Effect Of Ripening Hpp and Storage On L Innocua And Salmonella Spp Growth In Nitrite-free Fermented Sausagesmentioning

confidence: 94%

“…The cold ripening process induced a higher inactivation of L. innocua (∆ ripening = 1.58 log CFU/g) compared with other author findings for products with similar characteristics. For instance, Bonilauri et al [25] reported an inactivation less than 1 log CFU/g of L. innocua during ripening for three diverse samples of salame Cacciatore with similar calibre (38 mm), ripening time (34 days), and final a w value (0.896). These lower values could be related to the higher pH values during fermentation (5.38) and seasoning (5.52).…”

Section: Effect Of Ripening Hpp and Storage On L Innocua And Salmonella Spp Growth In Nitrite-free Fermented Sausagesmentioning

confidence: 99%

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Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

López

Dallolio

Bonilauri

et al. 2021

Foods

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The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.

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“…In any case, results should be analyzed with care (including fail-safe approach), considering all the constraints and assumptions introduced in simulating the natural contamination present in foods and the accurate reproduction of conditions of foods during storage, distribution, sale, and preparation. Challenge testing is a technique commonly employed in research [ 62 , 184 , 185 , 186 , 187 , 188 ]. Up to a 40% NaCl reduction was achieved during a challenge test in a pre-packed cooked meat product when it was replaced with a commercial mixture of potassium lactate and sodium diacetate without statistically affecting the shelf-life [ 166 ].…”

Section: Use Of Challenge Testing and Shelf-life Testsmentioning

confidence: 99%

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

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Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.

Cited by 9 publications

References 44 publications

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

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