Key hurdles in the Mediterranean-style dry fermented sausage 'Salsiccia Sarda' as influenced by different ingredients related to product safety

摘要

According to EC Reg. 2073/2005, Food Business Operators must demonstrate the safety of fermentedrnsausages by using different approaches based on physico-chemical analyses, predictivernmicrobiology and Microbial Challenge Test. The aim of the present study was to investigate thernapplication of different ingredients related to product safety on the development of key hurdles inrnMediterranean-style dry fermented sausages as “Salsiccia Sarda”. Weight loss, pH and aw werernevaluated as ripening monitoring tool. Predictive mathematical models to evaluate the survival ofrnListeria monocytogenes complemented the present study. The evolution of a_w and weight loss tornvalues capable to support product’s safety was shown to be closely related and was validated as arnsimple and effective monitoring tool of the Critical Control Point ripening. Based on the fermentedrnsausage characteristics, “Salsiccia Sarda” at the end of ripening is unable to support the growth ofrnthe pathogen.