https://doi.org/10.4081/ijfs.2023.10831
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Submitted: 2 September 2022
Accepted: 23 January 2023
Published: 8 March 2023
Accepted: 23 January 2023
Abstract Views: 1623
PDF: 287
HTML: 14
HTML: 14
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
In the present study, the occurrence of Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli VTEC was investigated in two batches of artisanal Italian salami tested in winter and summer. Moreover, enumerations of total bacterial count, lactic acid bacteria and Enterobacteriaceae were performed as well as monitoring of water activity and pH. Samples were taken from raw materials, production process environment, semi-finished product and finished products. The results revealed an overall increase of total bacterial count and lactic acid bacteria during the ripening period, along with a decrease of Enterobacteriaceae, pH and water activity. No significant difference was observed between the two batches. The enterobacterial load appeared to decrease during the maturation period mainly due to a decrease in pH and water activity below the limits that allow the growth of these bacteria. E. coli VTEC, Salmonella spp. or L. monocytogenes were not detected in both winter and summer batches. However, Klebsiella pneumoniae was detected in both summer and winter product. Except for one isolate, no biological hazards were detected in the finished salami, proving the efficacy of the ripening period in controlling the occurrence of microbiological hazard in ripened salami. Further studies are required to assess the virulence potential of the Klebsiella pneumoniae isolates.
Almli VL, Verbeke W, Vanhonacker F, Næs T, Hersleth M, 2011. General image and attribute perceptions of traditional food in six European countries. Food Qual Prefer 22:129-38.
DOI: https://doi.org/10.1016/j.foodqual.2010.08.008
Annavajhala MK, Gomez-Simmonds A, Uhlemann AC, 2019. Multidrug-resistant Enterobacter cloacae complex emerging as a global, diversifying threat. Front Microbiol 10:44.
DOI: https://doi.org/10.3389/fmicb.2019.00044
Armany G, Ibrahim HM, Amin RAA, Hagag NH, 2021. Incidence and duplex PCR for detection of S. aureus and L. monocytogenes in meat products. BVMJ 41:106-10.
DOI: https://doi.org/10.21608/bvmj.2021.78579.1426
Brakstadt OG, Aasbakk K, Maeland JA, 1992. Detection of Staphylococcus aureus by polymerase chain reaction amplification of the nuc gene. J Clin Microbiol 39:1654–60.
DOI: https://doi.org/10.1128/jcm.30.7.1654-1660.1992
Chander Y, Ramakrishnam MA, Goyal SM, 2011. Differentiation of Klebsiella pneumoniae and Klebsiella oxytoca by multiplex polymerase chain reaction. Int J Appl Res Vet Med 9:138-42.
Comi G, Urso R, Iacumin L, Rantsiou K, Cattaneo P, Cantoni C, Cocolin L, 2005. Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci 69:381-92.
DOI: https://doi.org/10.1016/j.meatsci.2004.08.007
Conedera G, Mattiazzi E, Russo F, Chiesa E, Scorzato I, Grandesso S, Bessegato A, Fioravanti A, Caprioli A, 2007. A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami. Epidemiol Infect 135:311-4.
DOI: https://doi.org/10.1017/S0950268806006807
EFSA and ECDC (European Food Safety Authority and European Centre for Disease Prevention and Control), 2021. The European Union One Health 2020 Zoonoses Report. EFSA J 19:e06971.
DOI: https://doi.org/10.2903/j.efsa.2021.6971
Halagarda M, Wójciak KM, 2022. Health and safety aspects of traditional European meat products. A review. Meat Sci 184:108623.
DOI: https://doi.org/10.1016/j.meatsci.2021.108623
Hennekinne JA, De Buyser ML, Dragacci S, 2012. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiol Rev 36:815-36.
DOI: https://doi.org/10.1111/j.1574-6976.2011.00311.x
Huang J, Xu Q, Liu F, Xiong H, Yang J, 2021. Enterobacter cloacae infection of the shoulder in a 52-year-old woman without apparent predisposing risk factor: a case report and literature review. BMC Infect Dis 21:1-9.
DOI: https://doi.org/10.1186/s12879-020-05699-9
ISO, 1998. Microbiology of food and animal feeding stuffs. Horizontal method for the numeration of mesophilic lactic acid bacteria - Colony-count technique at 30 degrees C. ISO 15214:1998. International Standardization Organization ed., Geneva, Switzerland.
ISO, 1999. International Standards Meat and Meat Products. Measurement of the pH (Reference Method). ISO Norm 2917:1999. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2001. Microbiology of food and animal feeding stuffs. Horizontal method for the detection of Escherichia coli O157. ISO Norm 16654:2001. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2004. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium. ISO Norm ISO 6888-1/A1:2004. International Standardization Organization ed., Geneva, Switzerland
ISO, 2004. Microbiology of food and animal feeding stuffs. Determination of water activity. ISO Norm 21807:2004. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2013. Microbiology of the food chain. Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 °C by the surface plating technique. ISO Norm 4833-2:2013. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2017. Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. ISO Norm 6579-1:2017. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2017. Microbiology of the food chain. Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. - Part 1: Detection method. ISO Norm 11290-1:2017. International Standardization Organization ed., Geneva, Switzerland.
ISO, 2017. Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony‐count technique. ISO Norm 21528‐2:2017. International Standardization Organization ed., Geneva, Switzerland.
Kamenik J, 2017. Hurdle technologies in fermented meat production. In: N. Zdolec, ed. Fermented meat products: Health aspects. CRC Press, Boca Raton, FL, USA pp.95-122.
Liu LH, Wang NY, Wu AYJ, Lin CC, Lee CM, Liu CP, 2018. Citrobacter freundii bacteremia: risk factors of mortality and prevalence of resistance genes. J Microbiol Immunol Infect 51:565-72.
DOI: https://doi.org/10.1016/j.jmii.2016.08.016
Medveďová A, & Valík Ľ, 2012. Staphylococcus aureus: Characterisation and quantitative growth description in milk and artisanal raw milk cheese production. In: Ayman Amer Eissa ed, Structure and function of food engineering. Rijeka, Croatia pp.71-102.
DOI: https://doi.org/10.5772/48175
Nyenje ME, Odjadjare CE, Tanih NF, Green E, Ndip RN, 2012. Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: public health implications. Int J Environ Res Public Health 9:2608-19.
DOI: https://doi.org/10.3390/ijerph9082608
Omer MK, Alvarez-Ordonez A, Prieto M, Skjerve E, Asehun T, Alvseike OA 2018. A systematic review of bacterial foodborne outbreaks related to red meat and meat products. Foodborne Pathog Dis 15:598-611.
DOI: https://doi.org/10.1089/fpd.2017.2393
Perelle S, Dilasser F, Grout J, Fach P, 2004. Detection by 5′-nuclease PCR of Shiga-toxin producing Escherichia coli O26, O55, O91, O103, O111, O113, O145 and O157: H7, associated with the world's most frequent clinical cases. Mol Cell Probes 18:185-92.
DOI: https://doi.org/10.1016/j.mcp.2003.12.004
Pletz MW, Wollny A, Dobermann UH, Rödel J, Neubauer S, Stein C, Brandt C, Hartung A, Mellmann A, Trommer S, Edel B, Patchev V, Makarewicz O, Maschmann J, 2018. A nosocomial foodborne outbreak of a VIM carbapenemase-expressing Citrobacter freundii. Clin Infect Dis 67:58-64.
DOI: https://doi.org/10.1093/cid/ciy034
Projahn M, von Tippelskirch P, Semmler T, Guenther S, Alter T, Roesler U, 2019. Contamination of chicken meat with extended-spectrum beta-lactamase producing-Klebsiella pneumoniae and Escherichia coli during scalding and defeathering of broiler carcasses. Food Microbiol 77:185-91.
DOI: https://doi.org/10.1016/j.fm.2018.09.010
Roccato A, Uyttendaele M, Barrucci F, Cibin V, Favretti M, Cereser A, Dal Cin M, Pezzuto A, Piovesana A, Longo A, Ramon E, De Rui S, Ricci A, 2017. Artisanal Italian salami and soppresse: identification of control strategies to manage microbiological hazards. Food Microbiol 61:5-13.
DOI: https://doi.org/10.1016/j.fm.2016.07.010
Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand, C, 2005. Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products. Int J Food Microbiol 102:85-94.
DOI: https://doi.org/10.1016/j.ijfoodmicro.2004.12.008
Wesley IV, Harmon KM, Dickson JS, Schwartz AR, 2002. Application of a multiplex polymerase chain reaction assay for the simultaneous confirmation of Listeria Monocytogenes and other Listeria species in turkey sample surveillance. J Food Prot 65:780-5.
DOI: https://doi.org/10.4315/0362-028X-65.5.780
Williams RC, Isaacs S, Decou ML, Richardson EA, Buffett MC, Slinger, RW, Brodsky MH, Ciebin BW, Ellis A, Hockin J, 2000. Illness outbreak associated with Escherichia coli O157:H7 in Genoa salami. E. coli O157:H7 Working Group. CMAJ 162:1409-13.
How to Cite
1.
Gambi L, Crippa C, Lucchi A, Manfreda G, de Cesare A, Pasquali F. Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods. Ital J Food Safety [Internet]. 2023 Mar. 8 [cited 2024 Nov. 21];12(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/10831
Copyright (c) 2023 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Pierluigi Polese, Manuela Del Torre, Mara Lucia Stecchini, Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety , Italian Journal of Food Safety: Vol. 7 No. 1 (2018)
- Frédérique Pasquali, Lucia Gambi, Alessandra De Cesare, Cecilia Crippa, Vasco Cadavez , Ursula Gonzales-Barron , Antonio Valero, Fouad Achemchem , Alex Lucchi, Antonio Parisi, Gerardo Manfreda, Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region , Italian Journal of Food Safety: Vol. 11 No. 4 (2022)
You may also start an advanced similarity search for this article.