Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

被引：15

作者：

Dalzini, Elena ^{[1
]}

Cosciani-Cunico, Elena ^{[1
]}

Bernini, Valentina ^{[2
]}

Bertasi, Barbara ^{[3
]}

Losio, Marina-Nadia ^{[3
]}

Daminelli, Paolo ^{[1
]}

Varisco, Giorgio ^{[1
]}

机构：

[1] Ist Zooprofilatt Sperimentale Lombardia & Emilia, Natl Reference Ctr Emerging Risk Food Safety, I-25124 Brescia, Italy

[2] Univ Parma, Dept Food Sci, I-43124 Parma, Italy

[3] Ist Zooprofilatt Sperimentale Lombardia & Emilia, Dept Food Microbiol, I-25124 Brescia, Italy

来源：

FOOD CONTROL | 2015年 / 47卷

关键词：

Italian salami; Escherichia coli; Salmonella Typhimurium; Listeria monocytogenes; Semi-dry sausages; Growth potential; FERMENTED SAUSAGES; MEAT; VALIDATION; VIABILITY; OUTBREAK; SURVIVAL; STORAGE; STRAIN; PORK; INACTIVATION;

D O I：

10.1016/j.foodcont.2014.07.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the behaviour of Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in an innovative semi-dry reduced fat Italian salami. The product is made from pork meat and it is characterized by less than 20% fat, lactose-, gluten- and milk protein-free. It is developed in Italy according to EC Regulation No. 1924/2006 "on nutrition and health claims made on foods". Multi-strain cocktails of each pathogen were used to inoculate (5 log cfu g(-1)) separately the salami batter. During the manufacture and ripening, E. coli, S. Typhimurium, and L. monocytogenes decreased by 2.5, 1.65 and 0.5 log cfu g(-1) respectively from the initial inoculated levels. Experimental data indicated that, during the shelf life in a condition of moderate thermal abuse (8-12 degrees C), the portioned and vacuum packed low fat salami are not able to support the growth of L monocytogenes. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：306 / 311

页数：6

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