Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

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In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 BIOTIN kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain).Another batch was inoculated (1% v:w) with sterile physiological saline solution and used to check the lactic acid bacteria (Lab) behaviour and the changes of physicochemical parameters (pH and aw).Both batches were then processed to obtain a semi-dry salami (Hungarian-style): microbiological and physico-chemical properties were monitored during 94 days of D Touch Pad ripening.

During the manufacturing process, the levels of pathogen decreased of about 2.18 log CFU/g with respect to the initial inoculated levels.The behaviour of the indigenous bacteria such as Lab and the physico-chemical properties can help to determine the fate of pathogens throughout processing.