Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
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Publication date
2023-02-08ISSN
2076-2607
Abstract
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The
safety of shelf-stable DFS must rely on the production process, which should not only prevent
growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of
Salmonella during the production process of two types of low-acid chicken DFS. The impact of the
use of starter culture, corrective storage and high-pressure processing (HPP) at different processing
times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat
batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small
(snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus
ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was
enumerated throughout the study. The observed results were compared with the simulations provided
by predictive models available in the literature. In FT, a slight decrease in Salmonella was
observed during the production process while in ST, a 0.9–1.4 Log10 increase occurred during the
fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water
activity decrease, these factors can be used as inputs of predictive models based on the gammaconcept,
as useful decision support tool for producers. Salmonella lethality was enhanced by combining
HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST,
respectively.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Microorganisms
Citation
Austrich-Comas, Anna, Anna Jofré, Pere Gou, and Sara Bover-Cid. 2023. "Assessing The Impact Of Different Technological Strategies On The Fate Of Salmonella In Chicken Dry-Fermented Sausages By Means Of Challenge Testing And Predictive Models". Microorganisms 11 (2): 432. doi:10.3390/microorganisms11020432.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2549]
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