Short communicationBehaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

- Study the behaviour of the major foodborne pathogens in Italian low fat salami.
- Log reduction of each pathogen has been shown during the process.
- The survival of Listeria monocytogenes is higher than other tested pathogens.
- L. monocytogenes doesn't grow during the shelf life of vacuum packed salami.
- The results are in agreement with those obtained in other dry fermented sausages.

The aim of this study was to evaluate the behaviour of Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in an innovative semi-dry reduced fat Italian salami. The product is made from pork meat and it is characterized by less than 20% fat, lactose-, gluten- and milk protein-free. It is developed in Italy according to EC Regulation No. 1924/2006 “on nutrition and health claims made on foods”. Multi-strain cocktails of each pathogen were used to inoculate (5 log cfu g−1) separately the salami batter. During the manufacture and ripening, E. coli, S. Typhimurium, and L. monocytogenes decreased by 2.5, 1.65 and 0.5 log cfu g−1 respectively from the initial inoculated levels. Experimental data indicated that, during the shelf life in a condition of moderate thermal abuse (8-12 °C), the portioned and vacuum packed low fat salami are not able to support the growth of L. monocytogenes.