title: The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
abstract: NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with <100 CFU/g on slices of both standard (S) and NaCl-free processed (F) (elaborated with KCl+potassium lactate instead of NaCl) smoked dry-cured ham. Although L. monocytogenes and Salmonella counts decreased faster in S ham, pathogens were present in both types of non-pressure treated ham during the entire refrigerated storage period (112 days). Pressurisation at 600 MPa for 5 min caused the elimination of both pathogens in S ham after 14 days. In contrast, Salmonella and L. monocytogenes were present in F ham until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than standard smoked dry-cured ham.
authors: Food Safety, IRTA, Finca Camps i Armet, 17121 Monells, Spain.
authors: Katharina
authors: K
authors: Stollewerk
authors: Anna
authors: A
authors: Jofré
authors: Josep
authors: J
authors: Comaposada
authors: Jacint
authors: J
authors: Arnau
authors: Margarita
authors: M
authors: Garriga
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003890:Desiccation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D019344:Lactic Acid / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D011189:Potassium Chloride / Q000494:pharmacology; D011312:Pressure; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine
chemical_list: D005520:Food Preservatives; D017673:Sodium Chloride, Dietary; D019344:Lactic Acid; D011189:Potassium Chloride