title: Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino.
abstract: Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the production of two Italian fermented sausages. Sausage batter was inoculated with five strains of L. monocytogenes or S. enterica (ca. 10(5)-10(6) cfu/g) and their kinetic behavior was monitored during production. Both pathogens survived relatively well (in Cacciatore L. monocytogenes and S. enterica inactivation was ca. 0.38±0.23 and 1.10±0.24 log cfu/g, respectively; in Felino was ca. 0.39±0.25 and 1.62±0.38 log cfu/g, respectively) due to the conditions prevailing during production (slow dehydration rate, small reduction of water activity and fermentation temperature mainly below 20 °C during the first 48 h of fermentation). Quantitative analysis of data originating from challenge tests provide critical information on which combinations of the process parameters would potentially lead to better control of the pathogens.
authors.affiliation: Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy; Agriculture University of Athens, Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Iera Odos 75, 11855 Athens, Greece. Electronic address: mmat@aua.gr.
authors.forename: M
authors.initials: M
authors.lastname: Mataragas
authors.affiliation: Istituto Zooprofilattico Sperimentale del Pimonte, Liguria e Valle d'Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Bellio
authors.affiliation: Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Rovetto
authors.affiliation: Istituto Zooprofilattico Sperimentale del Pimonte, Liguria e Valle d'Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Astegiano
authors.affiliation: Istituto Zooprofilattico Sperimentale del Pimonte, Liguria e Valle d'Aosta, S.C. Controllo Alimenti e Igiene delle Produzioni, Italy.
authors.forename: L
authors.initials: L
authors.lastname: Decastelli
authors.affiliation: Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, Grugliasco, 10095 Turin, Italy.
authors.forename: L
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D008089:Listeria monocytogenes; D008461:Meat Products / Q000382:microbiology*; D019779:Salmonella enterica; D013552:Swine
keywords: Nonthermal inactivation; Pathogens behavior; Quantification; Risk management; Salami