Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Abstract

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

“…The results of E. coli, Bacillus cereus, and Clostridium perfringens detections showed counts within the limits imposed by current regulations on hygienic criteria. It could be possible that the acidification of the meat due to the presence of starter cultures stopped the growth of undesirable microorganisms through different mechanisms, such as the pH and a w decrease [2]. Listeria monocytogenes and Salmonella spp.…”

“…Notably, in Italy, dry fermented sausages, including salami, enjoy protection even in the absence of PDO or PGI status. The production of salami is, in fact, widespread, and each territory has its own in Italy [2]. Salame Napoli (recognized by the Italian Ministry of Agriculture as a traditional agri-food product) is manufactured according to traditional technologies in the Campania region.…”

“…The use of starter cultures is widespread in the production processes of many traditional Italian agri-food products, such as Salame Napoli. For its preparation, a specific number and type of selected starter cultures are established and can be added to the recipe to enhance the characteristics of the product [2]. Individual or mixed microbial cultures, also called starters, are used in known concentrations to promote and conduct the fermentation in meat products.…”