The ‘nduja is one of the most typical and appreciated Calabrian raw seasoned sausages. As well as other Calabrian meat products, the ‘nduja contains a high quantity of hot red chilli pepper. The ‘nduja is a seasoned, very savoury but yet spreadable sausage; it is traditionally spread on bread or used as natural flavour enhancer of pasta, pizza and other similar kind of food. 27 samples of ‘nduja were sampled, 15 coming from artisanal production and the remaining 12 from industrial production, in order to establish if they were differences between the two kind of production from the hygienic point of view. The samples were stored up to 6 month and analyzed at 1 day of storage and then at 3 and 6 month of storage. Our results show that the ‘nduja is a meat product of good hygienic quality; the sausages made in artisanal manner showed a more variable microbial quality as the ones made in industrial factories. The microbial flora of ‘nduja is mainly composed by lactobacilli, yeasts and moulds; only in rare cases we have found quite high numbers of micrococci and/od pseudomonads. Total and faecal coliforms are in general very low, in the product ready to eat. No Salmonella enterica nor Listeria monocytogenes nor enterotoxigenic strains of S. aureus or B. cereus were found in the samples analysed
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.