title: Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.
abstract: Genoa salami prepared using three different salt concentrations (2.0, 2.75 and 3.3%) were inoculated with 2.0 x 10(3) and 1.1 x 10(3) bacteria/g of Salmonella typhimurium and Staphylococcus aureus respectively. Over a period of 74 days samples were taken and analyzed for water activity and pH, counts of S. aureus and presence of Salmonella. After 11 days of dry-curing Salmonella could no longer be detected by preenrichment followed by selective enrichment procedures. Viable S. aureus were still found after 74 days of dry-curing. The results of this study would suggest that water activity and pH measurements are useful in evaluating the safety of dry-cured products.
authors.affiliation: Agriculture Canada, Laboratoire d'hygiène vétérinaire, Saint-Hyacinthe, Québec.
authors.forename: S
authors.initials: S
authors.lastname: Messier
authors.forename: H J
authors.initials: HJ
authors.lastname: Smith
authors.forename: F
authors.initials: F
authors.lastname: Tittiger
mesh_terms: D000818:Animals; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008460:Meat; D008461:Meat Products; D012486:Salmonella typhimurium; D012965:Sodium Chloride; D013211:Staphylococcus aureus; D013552:Swine
chemical_list: D012965:Sodium Chloride