文章基本信息

标题：Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
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作者：Elena Dalzini ; Elena Cosciani-Cunico ; Paola Monastero 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2014
卷号：3
期号：2
DOI：10.4081/ijfs.2014.3226
语种：English
出版社：PAGEPress Publications
摘要：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 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 a w ). Both 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.
关键词：Italian salami; Escherichia coli O157:H7 VTEC; Food safety