Indietro

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

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

26/01/2017

Elena Dalzini a, Elena Cosciani-Cunico a, Valentina Bernini b, Barbara Bertasi c, Marina-Nadia Losio c, Paolo Daminelli a, Giorgio Varisco a


a National Reference Centre for Emerging Risk in Food Safety, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini",
Brescia, Italy
b Department of Food Science, University of Parma, Parco Area delle Scienze 48/A, 43124, Parma, Italy
c Department of Food Microbiology, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini", Brescia, Ital
y

 

 

Food Control 47 (2015) 306-311

 

 

 

© 2014 Elsevier Ltd. The aim of this study was to evaluate the behaviour of Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in an innovative semi-dry reduced fat Italian salami. The product is made from pork meat and it is characterized by less than 20% fat, lactose-, gluten- and milk protein-free. It is developed in Italy according to EC Regulation No. 1924/2006 "on nutrition and health claims made on foods". Multi-strain cocktails of each pathogen were used to inoculate (5logcfug-1) separately the salami batter. During the manufacture and ripening, E. coli, S. Typhimurium, and L. monocytogenes decreased by 2.5, 1.65 and 0.5logcfug-1 respectively from the initial inoculated levels. Experimental data indicated that, during the shelf life in a condition of moderate thermal abuse (8-12°C), the portioned and vacuum packed low fat salami are not able to support the growth of L. monocytogenes.