The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

In the present study the food safety impact of the QDS process® combined with a high pressure treatment at 600 MPa was evaluated in NaCl-free processed acid (pH 4.8) and low-acid (pH 5.2) chorizo. A challenge test was performed where the raw meat batter was spiked with low levels of Listeria monocytogenes and Salmonella (< 100 CFU/g) and chorizos were manufactured following either a traditional drying or a QDS process®. After drying, half of the sliced chorizo samples were pressurized (600 MPa, 5 min, 13 °C) and stored under refrigeration for 91 days. QDS processing proved to be adequate for the production of safe NaCl-free processed dry fermented sausages. Regarding pathogenic microorganisms elimination, it was as effective as traditional processing for acid chorizo and even safer for low-acid chorizo. The high pressure treatment assured absence of both pathogens in all samples during the whole storage time. Sausage reformulation to meet NaCl-free processing requirements modified the progress of pH and technological microbiota.Industrial relevance: The QDS process® was designed to reduce the manufacturing time of sliced dry-cured meat products. It allows a just in time workflow, requires less space and energy and facilitates the rapid elaboration of new products, implying fast adaptation to marketing promotions. Among them, dry fermented sausages with reduced sodium chloride content is currently one of the major subjects investigated on the meat sector. Reduction of NaCl and the use of replacers, however, could negatively affect food safety and quality, which must therefore be properly evaluated. To extend shelf-life and improve safety, especially in products which are reformulated, high pressure processing could be a useful technology. The development of safe NaCl-free sliced dry fermented sausages in a short period of time is relevant for industry to meet consumer demands for convenient and healthy ready-to-eat products.

► Safety of fast and traditionally dried NaCl-free processed chorizos was evaluated.
► A challenge test with L. monocytogenes and Salmonella was performed.
► The QDS process® was safer than the traditional process.
► Pathogen elimination from traditional low-acid chorizo required pressurization.