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 (5 log cfu g1) separately the salami batter. During the manufacture and ripening, E. coli, S. Typhimurium, and L. monocytogenes decreased by 2.5, 1.65 and 0.5 log cfu g1 respectively from the initial inoculated levels. Experimental data indicated that, during the shelf life in a condition of moderate thermal abuse (8e12 C), the portioned and vacuum packed low fat salami are not able to support the growth of L. monocytogenes.

Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami / E., Dalzini; E., Cosciani Cunico; Bernini, Valentina; B., Bertasi; M., Losio; P., Daminelli; G., Varisco. - In: FOOD CONTROL. - ISSN 0956-7135. - 47:(2015), pp. 306-311. [10.1016/j.foodcont.2014.07.001]

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

BERNINI, Valentina;
2015-01-01

Abstract

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 (5 log cfu g1) separately the salami batter. During the manufacture and ripening, E. coli, S. Typhimurium, and L. monocytogenes decreased by 2.5, 1.65 and 0.5 log cfu g1 respectively from the initial inoculated levels. Experimental data indicated that, during the shelf life in a condition of moderate thermal abuse (8e12 C), the portioned and vacuum packed low fat salami are not able to support the growth of L. monocytogenes.
Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami / E., Dalzini; E., Cosciani Cunico; Bernini, Valentina; B., Bertasi; M., Losio; P., Daminelli; G., Varisco. - In: FOOD CONTROL. - ISSN 0956-7135. - 47:(2015), pp. 306-311. [10.1016/j.foodcont.2014.07.001]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2752308
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