title: Survival of Streptococcus suis, Streptococcus dysgalactiae and Trueperella pyogenes in dry-cured Iberian pork shoulders and loins.
abstract: Dry-cured hams, shoulders and loins of Iberian pigs are highly appreciated in national and international markets. Salting, additive addition and dehydration are the main strategies to produce these ready-to-eat products. Although the dry curing process is known to reduce the load of well-known food borne pathogens, studies evaluating the viability of other microorganisms in contaminated pork have not been performed. In this work, the efficacy of the dry curing process to eliminate three swine pathogens associated with pork carcass condemnation, Streptococcus suis, Streptococcus dysgalactiae and Trueperella pyogenes, was evaluated. Results of this study highlight that the dry curing process is a suitable method to obtain safe ready-to-eat products free of these microorganisms. Although salting of dry-cured shoulders had a moderate bactericidal effect, results of this study suggest that drying and ripening were the most important stages to obtain dry-cured products free of these microorganisms.
authors.affiliation: Animal Health Department, University of Córdoba, International Excellence Agrifood Campus 'CeiA3', 14071, Córdoba, Spain; CICAP - Food Research Centre, 14400, Pozoblanco, Córdoba, Spain. Electronic address: fcardoso@cicap.es.
authors.forename: F
authors.initials: F
authors.lastname: Cardoso-Toset
authors.affiliation: Animal Health Department, University of Córdoba, International Excellence Agrifood Campus 'CeiA3', 14071, Córdoba, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Luque
authors.affiliation: CICAP - Food Research Centre, 14400, Pozoblanco, Córdoba, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Morales-Partera
authors.affiliation: Animal Health Department, University of Córdoba, International Excellence Agrifood Campus 'CeiA3', 14071, Córdoba, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Galán-Relaño
authors.affiliation: Animal Health Department, University of Córdoba, International Excellence Agrifood Campus 'CeiA3', 14071, Córdoba, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Barrero-Domínguez
authors.affiliation: CICAP - Food Research Centre, 14400, Pozoblanco, Córdoba, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Hernández
authors.affiliation: CICAP - Food Research Centre, 14400, Pozoblanco, Córdoba, Spain; Anatomy and Comparative Pathology Department, University of Córdoba, International Excellence Agrifood Campus 'CeiA3', 14071, Córdoba, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Gómez-Laguna
mesh_terms: D000818:Animals; D055667:Arcanobacterium / Q000302:isolation & purification*; D005511:Food Handling; D005519:Food Preservation; D059022:Food Safety; D008461:Meat Products / Q000382:microbiology*; D050296:Microbial Viability; D000069466:Red Meat / Q000382:microbiology*; D012965:Sodium Chloride; D013289:Streptococcaceae / Q000302:isolation & purification*; D017011:Streptococcus suis / Q000302:isolation & purification*; D013552:Swine
chemical_list: D012965:Sodium Chloride
keywords: Dry curing process; S. dysgalactiae; S. suis; T. pyogenes