Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

Bonilauri, Paolo; Grisenti, Maria Silvia; Daminelli, Paolo; Merialdi, G.; Ramini, Mattia; Bardasi, Lia; Taddei, R.; Cosciani-Cunico, Elena; Dalzini, Elena; Frustoli, Maria Angela; Giacometti, Federica; Piva, Silvia; Serraino, Andrea

doi:10.1016/j.meatsci.2019.06.005

Cited by 21 publications

(18 citation statements)

References 22 publications

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“…When a large number of Italian sausages containing nitrite/nitrate was studied, Salmonella spp. reduction was in the range of 0.70-3.32 log CFU/g, including a diminution of 1.40 log CFU/g in salame Cacciatore [24]. These authors found that inactivation had a high correlation with pH value at the end of acidification (4.78-5.39), a w value at the end of ripening (0.881-0.949), seasoning duration (21-90 days), and salami calibre (60-120 mm).…”

Section: Effect Of Ripening Hpp and Storage On L Innocua And Salmonella Spp Growth In Nitrite-free Fermented Sausagesmentioning

confidence: 89%

“…Strains were individually inoculated in Brain Heart Infusion broth (BHI, Oxoid) and incubated at 30 • C for 24 h in aerobic conditions. The bacterial cultures were prepared as reported by Bonilauri et al [24] to obtain for each strain a concentration of about 10 9 CFU/mL. Then, each strain was mixed together in order to achieve a final concentration of approximately 10 7 CFU/g of each cocktail in the sausage mixture.…”

Section: Challenge Test 241 Preparation Of Inoculumsmentioning

confidence: 99%

“…and Salmonella spp. [16,[24][25][26][27]. Thus, the replacement of nitrites antagonistic effect by this technology may be feasible.…”

Section: Introductionmentioning

confidence: 99%

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Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

López

Dallolio

Bonilauri

et al. 2021

Foods

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The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (aw), and a sensory study were performed. All nitrite-free sausages (cold or traditional ripened) showed quality and safety traits similar to low-nitrite traditionally ripened ones used as control. In addition, sensory study revealed that sausages with lactic acid were the most preferred cold ripened samples, supporting that this is an optimal strategy for the production of nitrite-free sausages. We selected this product for further studies. Indeed, in the second part, we evaluated the impact of ripening, and other hurdle technologies as High Pressure Processing (HPP) and under-vacuum storage against Listeria innocua and Salmonella spp. by a challenge test. Maximal declines were obtained for ripening along with HPP (i.e., 4.74 and 3.83 log CFU/g for L. innocua and Salmonella spp., respectively), suggesting that HPP might guarantee nitrite-free sausages safety. Although the quality of raw materials remains essential, these hurdle strategies largely contributed to nitrite-free sausages safety, offering a promising tool for the meat industry.

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Section: Effect Of Ripening Hpp and Storage On L Innocua And Salmonella Spp Growth In Nitrite-free Fermented Sausagesmentioning

confidence: 89%

Section: Challenge Test 241 Preparation Of Inoculumsmentioning

confidence: 99%

See 1 more Smart Citation

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

López

Dallolio

Bonilauri

et al. 2021

Foods

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“…The Salmonella spp. inoculum culture was prepared using a mixture of 3 strains: 118174/1 (monophasic S. Typhimurium) isolated from fresh pork sausage, 106463/1 ( S. Derby) isolated from fresh swine meat, and the reference strain S. Typhimurium ATCC 14028 according to Bonilauri et al ( 2019 ). 100 μl of a stock culture (stored in 20% glycerol at -80°C), each strain was transferred to 10 ml Brain Heart Infusion (BHI) broth and incubated for 24 h at 30°C.…”

Section: Methodsmentioning

confidence: 99%

“…The level of contamination before HPP was 1.56 – 5.09 log CFU/g in the superficial samples and 1.60 – 3.06 log CFU/g in the deep samples (see Table 2 Tend values). The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C, product temperature during treatment 4°C (Bonilauri et al , 2019 ). The pressure-holding treatment time in this study did not include the pressure increase time or the decompression time.…”

Section: Methodsmentioning

confidence: 99%

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

et al. 2020

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The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.

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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Roobab

Khan

Lorenzo

et al. 2021

Food Research International

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Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

Cited by 21 publications

References 22 publications

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua

Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

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