Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Aims: To evaluate the occurrence and evolution of biogenic amines during ripening of fermented sausages and their relationship with physico-chemical and microbiological properties of the product. Methods and Results: Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, a(W), microbial counts and biogenic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyramine, putrescine and cadaverine content increased during ripening. No correlation was found between individual biogenic amine content, microbial counts or physicochemical parameters. Conclusions: Starter cultures did not necessarily prevent the production of biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and a(W) compared with Salsiccia. Significance and Impact of the Study: Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported.