Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Kamdem, Sylvain Leroy Sado; Patrignani, Francesca; Guerzoni, Maria Elisabetta

doi:10.1016/j.foodcont.2005.11.013

Cited by 22 publications

(23 citation statements)

References 33 publications

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“…Similar pH values of around 5.80 were reported for fresh sausages in other studies (Tremonte et al, 2005;Torrieri et al, 2011). During eight days of storage of salsiccia toscana, Kamdem et al (2007) observed a different pH evolution ranging from an initial value of 5.90 to final values of between 5.62 and 5.67. The authors attributed this decrease to the development of LAB.…”

Section: Values Of Ph and A Wsupporting

confidence: 86%

“…Although other authors (Tremonte et al, 2005) found lower initial total mesophilic counts (<10 5 CFU/g) in fresh sausages, Chiavaro et al (2008) registered total viable counts of over 10 6 CFU/g in fresh sausages at Day 0 of storage and Kamdem et al (2007) observed high levels of total mesophilic bacteria and LAB in the meat mixtures used to produce experimental samples of salsiccia toscana (5.69±0.50 log CFU/g and 4.86±0.45 log CFU/g, respectively). In the same paper, Kamdem et al (2007) reported lower Enterobacteriaceae loads than those observed in our study. However, the finding of high levels of Enterobacteriaceae is not unusual; Bonardi et al (2002) found total coliform levels of approximately 10 5 CFU/g in 16.3% of the examined salsiccia samples.…”

Section: Microbiological Analysesmentioning

confidence: 75%

“…Values remained substantially unchanged during storage, showing that the addition of spices and ascorbic acid to the sausage mixture limited the rate of lipid oxidation over time (Chiavaro et al, 2008;Kamdem et al, 2007).…”

Section: Thiobarbituric Acid Reactive Substancesmentioning

confidence: 99%

“…Many studies on the evolution of the physicochemical, microbiological and sensory profile of fresh sausages during refrigerated storage have been carried out to evaluate different types of modified atmosphere packaging (Tremonte et al, 2005;Martinez et al, 2006;Chiavaro et al, 2008;Sarli et al, 2009;Ruiz-Capillas and Jiménez-Colmenero, 2010;Torrieri et al, 2011), or the use of some antibacterial substances, such as sodium lactate and chitosan (Bingöl and Bostan, 2007;Soultos et al, 2008), or the combination of commercial additives and spices (Kamdem et al, 2007). However, even if salsiccia toscana is one of the most popular traditional sausages produced in Italy, there is little information about its spoilage pattern and physicochemical profile during the usual time of refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Nuvoloni

Pedonese

Fratini

et al. 2012

Italian Journal of Animal Science

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The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage, salsiccia toscana. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerobic mesophilic and psychrotrophic counts, Brochothrix thermosphacta, lactic acid bacteria, Pseudomonadaceae, Enterobacteriaceae, Escherichia coli, Micrococcaceae, yeasts and moulds, Salmonella spp., Listeria monocytogenes; pH, Aw, moisture, protein, total lipids, ash, fatty acid composition, Thiobarbituric Acid Reactive Substances, colour measurement. The results revealed a statistically significant increase in the main microbiological parameters between Days 0 and 9 of refrigerated storage, with total bacterial counts exceeding 10 7 CFU/g after nine days and Brochothrix thermosphacta representing the main spoilage microorganism. Among physicochemical parameters, discolouration was noted during the time of storage, with a significantly paler colour on the surface of sausages with casings after nine days of storage. Considering that the initial bacterial counts were higher than 10 5 CFU/g for Brochothrix thermosphacta, Pseudomonadaceae, lactic acid bacteria and Enterobacteriaceae, and that the product is traditionally purchased loose without any packaging, it is fundamental to improve the good manufacturing practices, particularly measures to control processing temperatures.

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Section: Values Of Ph and A Wsupporting

confidence: 86%

Section: Microbiological Analysesmentioning

confidence: 75%

Section: Thiobarbituric Acid Reactive Substancesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Nuvoloni

Pedonese

Fratini

et al. 2012

Italian Journal of Animal Science

View full text Add to dashboard Cite

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“…In Italy, KAMDEM et al (2007), found similar results in the evaluation of Tuscan sausage during 14 days of storage, demonstrating small variations in pH, no matter the initial formula, which was probably due to low development of lactic acid bacteria in the product. Table 1 -Mean pH of fresh sausages during storage at two different temperatures (7 and 12°C) in treatments A, B, and C. Results are the mean of three analysis per treatment.…”

Section: Resultssupporting

confidence: 56%

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

et al. 2014

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Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12°C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. aureus and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7°C or at freezing temperatures for greater microbiological stability

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2014

Handbook of Fermented Meat and Poultry

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Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Cited by 22 publications

References 33 publications

Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Microbiological and physicochemical profile of traditionalSalsicda toscanaduring storage

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

European Products

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