Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S

Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S

A model describing Listeria innocua evolution according to process parameters of 51 Italian salami processes and HPP in 31 companies was developed. A total of 51 challenge tests were performed. During processing a L. innocua reduction of 0.34–4.32 Log10 CFU/g was observed and HPP further reduced the...

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Veröffentlicht in:Meat science 2021-02, Vol.172, p.108315-108315, Article 108315
Hauptverfasser: Bonilauri, Paolo, Merialdi, Giuseppe, Ramini, Mattia, Bardasi, Lia, Taddei, Roberta, Grisenti, Maria Silvia, Daminelli, Paolo, Cosciani-Cunico, Elena, Dalzini, Elena, Frustoli, Maria Angela, Giacometti, Federica, Tomasello, Federico, Piva, Silvia, Serraino, Andrea
Format: Artikel
Sprache:eng
Schlagworte:
Challenge test
Fermented sausages
Italian salami
Linear regression model
Listeria innocua
Listeria monocytogenes
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Zusammenfassung:A model describing Listeria innocua evolution according to process parameters of 51 Italian salami processes and HPP in 31 companies was developed. A total of 51 challenge tests were performed. During processing a L. innocua reduction of 0.34–4.32 Log10 CFU/g was observed and HPP further reduced the count of 0.48–3.47 Log10 CFU/g; an overall reduction of 1.04–5.68 is reached. PH after acidification/drying process, aw after seasoning, duration of the seasoning and caliber resulted associated (p 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108315