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 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains Stands 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 hooded rashguard batches were then processed to obtain a semi-dry salami (Hungarian-style): microbiological and physico-chemical properties were monitored during 94 days of 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.