https://doi.org/10.4081/ijfs.2010.1034

GROWTH OF NATURALLY OCCURING Listeria innocua IN COPPA DI TESTA

AIVI - June 2010 - Issue 8
Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 13 June 2010
Listeria innocua, Coppa di testa, growth rate
Abstract Views: 822
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Authors

L. Bardasi
lucia.zoppi@pagepress.org
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
P. Bonilauri
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
G. Rugna
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
G. Galletti
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
G. Fedrizzi
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
G. Santandrea
AUSL Bologna Servizio Veterinario Area Sud, Italy.
P. Gandolfi
AUSL Bologna Servizio Veterinario Area Sud, Italy.
G. Vecchi
Libero professionista, Italy.
G. Merialdi
Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna, Italy.
Coppa di testa is a traditional cooked pork salami produced in different Italian regions. The main raw material is deboned meat of pork head with the addition of tongue and rind. After a long (3-5 h) high temperature (97°C) cooking, additives and flavourings are added and the salami is prepared. After cooling the salami is often portioned and vacuum- packaged. In this study the growth of naturally occurring contamination of Listeria innocua in three batches of vacuum packaged Coppa di testa, stored at 4°C for 80 days, is described. The average max was 0.24 (days-1) and the average doubling time was 2.87 days. The maximum growth level ranged from 4.90 to 8.17 (log10 cfu/g). These results indicate that Coppa di testa definitely supports the growth of Listeria innocua in the considered storage conditions. Taking into account that at 4°C Listeria monocytogenes strains are associated with higher grow rates than L. innocua, these results emphasize the importance of preventing Listeria monocytogenes contamination in the production stages following cooking.

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How to Cite

1.
Bardasi L, Bonilauri P, Rugna G, Galletti G, Fedrizzi G, Santandrea G, Gandolfi P, Vecchi G, Merialdi G. GROWTH OF NATURALLY OCCURING Listeria innocua IN COPPA DI TESTA. Ital J Food Safety [Internet]. 2010 Jun. 13 [cited 2024 Nov. 22];1(8):35-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.35

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