Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology

Cenci‐Goga, Beniamino T.; Karama, Musafiri; Sechi, Paola; Iulietto, Maria Francesca; Grispoldi, Luca; Selvaggini, Roberto; Ceccarelli, Marco; Barbera, Salvatore

doi:10.1016/j.meatsci.2018.02.002

Cited by 22 publications

(21 citation statements)

References 48 publications

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“…Moreover, the performance of Lb. plantarum 178 was similar to some other autochthonous cultures used in other traditional products in terms of acidification, reduction of a w and humidity [20,23], and microbiota imprinting with pathogens below the detection limit and spoilers at low amounts.…”

Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 65%

“…Figure 6 shows pH, humidity, and a w . The pH of both LC01 and 178-sausages showed the typical trend of sausage fermentation (salame nostrano and soppressata molisana) [20,21,23] with an initial decrease, followed by an increase to 5.5-5.6 ( Figure 6A)-a w also followed a typical trend, with a final value of 0.82 for 178-sausages and 0.87 for LC01-sausages at the end of fermentation ( Figure 6B). In general, the final pH of the fermented sausages in several countries was highly variable, with an average value of approximately 5.0 [25][26][27][28][29].…”

Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 89%

“…Moreover, Lb. plantarum 178 experienced acidification in a meat-simulating medium containing the highest concentrations of nitrates and nitrites allowed by current legislation and a concentration of NaCl 5% higher than the typical amount used in Italian sausages (2.5-4%) [20,21].…”

Section: Preliminary Validationmentioning

confidence: 99%

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Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

et al. 2020

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This paper proposes the industrial validation of a functional strain of Lactobacillus plantarum (strain 178). First, acidification in a meat model medium and bioactivity towards Staphylococcus aureus, Salmonella sp., Listeria monocytogenes, and Escherichia coli were assessed; the performances of Lb. plantarum 178 were compared to those of a commercial Lb. sakei and a probiotic Lb. casei. Lb. plantarum 178 inhibited the pathogens and experienced a higher acidification at 15 °C. Lb. casei and Lb. plantarum were used for an industrial fermentation of traditional Italian sausages. The strains assured the correct course of fermentation and inhibited pathogens and enterobacteria. This study represents the scaling up and the validation of a promising strain at industrial level and shows the possibility of performing the fermentation of traditional Italian sausage through functional starter cultures, combining the benefit of a controlled fermentation and possible health benefits.

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Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 65%

Section: Microorganisms 2020 8 X For Peer Review 7 Of 11mentioning

confidence: 89%

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Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

et al. 2020

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“…A possible alternative is the use of starter cultures in combination with particular seasoning conditions (hurdle technology) ( Barbuti and Parolari 2002;Cenci-Goga et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

Grispoldi

Karama

Sechi

et al. 2021

Italian Journal of Animal Science

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The aim of this study was to compare the effect of a commercial formulation consisting of natural ingredients and dextrose on the production of salami. We analysed the effect on microbiological, physico-chemical and sensorial properties in the production of nitrite-free swine and roe deer (Capreolus capreolus) salami. Six batches of salami were prepared: four with the addition of starter cultures and diverse substrates (no substrate, skimmed milk, commercial formulation and dextrose) and two without starter cultures as controls (one without substrate and one with skimmed milk). Samples for microbiological and physico-chemical analysis were taken on day 0, day 5 and day 25. A sensory evaluation was performed at the end of the ripening process. The best results regarding the changes in the microbiota were observed in the batch produced with the addition of skimmed milk (final concentration for Pseudomonas spp. was 3.07 ± 1.11 log cfu g À1 , for Enterobacteriaceae was 1.57 ± 0.51 log cfu g À1 and the total coliforms were undetectable). As regards the sensory evaluation, the best scores (in particular colour uniformity, fat/lean distribution and mould flavour) were assigned to the salami produced with the addition of dextrose. According to the results obtained in this study, the addition of the commercial formulation to manufacture nitrite and nitrate-free, dry-cured swine and roe deer salami led to no significant effects on their microbiological and sensory characteristics. Overall, the results obtained with the addition of the commercial formulation were very similar to those obtained by adding dextrose, which is the main component of the formulation itself. HIGHLIGHTS The effect of a commercial formulation on microbiological, chemical and sensory characteristics of nitrite-free swine and roe deer (Capreolus capreolus) salami was analysed. The results obtained with the addition of the commercial formulation were very similar to those obtained by simply adding dextrose or just skimmed milk. The use of commercial preparation seems therefore not worthwhile.

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“…Possible entry routes of the bacterium in the final product are both raw material contamination and cross‐contamination during food processing. Ready to Eat (RTE) foods have been shown to be one of the most important vehicles responsible for human infections by several studies (Cenci‐Goga et al., ; Kurpas et al., ). RTE foods typically associated with human listeriosis, include ‘meat and meat products’ (Cenci‐Goga et al., ), ‘fish and fish products’ and ‘milk and milk products’, as well as foods of plant origin and frozen foods.…”

Section: Introductionmentioning

confidence: 99%

Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product

Hadjicharalambous¹,

Grispoldi²,

Cenci‐Goga³

2019

EFS2

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Ready to Eat (RTE) cooked meat products are among the most consumed RTE food subcategories in the EU. They are also associated with the highest number of listeriosis cases per year. Contamination with Listeria monocytogenes may arise from post‐processing and its growth is often supported by the pH and water activity of the product. L. monocytogenes may grow during refrigeration and reach unacceptable levels at the time of consumption, posing a public health risk. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) of L. monocytogenes in a traditional Italian RTE cooked meat product. Data for the risk assessment included prevalence and concentration of the microorganism, temperature‐time conditions during transport and storage, information on the growth of the microorganism and its potential for disease (dose–response). These data were obtained from laboratory analysis of product samples (n = 50), a consumer survey (n = 160), recordings of temperatures of domestic refrigerators (n = 60) and were complemented with information from the literature. The data were described with appropriate probability distributions and introduced into a previously described growth model of L. monocytogenes. Based on the above components, a probabilistic model was created to evaluate the growth of L. monocytogenes at each stage of the product pathway (retail storage, transportation and domestic storage) using Monte Carlo simulations. The model design for this pathogen/food product combination, alongside with the findings of the study are included in a separate publication (manuscript under preparation). The results may help risk managers to apply appropriate control measures to minimise the public health risk. The project contributed to further education of the fellow, especially in the use of QMRA risk analysis tools and laid the foundations for future collaborations between the fellow's home institution, the University of Crete, Greece and the University of Perugia, Italy.

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Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology

Cited by 22 publications

References 48 publications

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages

Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

Quantitative risk assessment of Listeria monocytogenes in a traditional RTE product

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