Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

  • Roberta Taddei Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Federica Giacometti Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Lia Bardasi Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Paolo Bonilauri Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Reggio Emilia, Reggio nell’Emilia, Italy.
  • Mattia Ramini Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Maria Cristina Fonatana Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Patrizia Bassi Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Sara Castagnini Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Francesco Ceredi Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Maria Francesca Pelliconi Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.
  • Andrea Serraino | andrea.serraino@unibo.it Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Federico Tomasello Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Silvia Piva Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Elisabetta Mondo Dipartimento di Scienze Mediche Veterinarie, Università di Bologna, Ozzano dell’Emilia (BO), Italy.
  • Giuseppe Merialdi Istituto Zooprofilattico Sperimentale delle Lombardia e dell’Emilia Romagna, Sede Territoriale di Bologna, Italy.

Abstract

The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction of Salmonella spp. needed for exportation to the U.S. Fresh anatomical cuts intended for coppa production were supplied by four different delicatessen factories located in Northern Italy. Raw meat underwent experimental contamination with Salmonella spp. using a mixture of 3 strains. Surface contamination of the fresh anatomical cuts was carried out by immersion into inoculum containing Salmonella spp. The conditions of the HPP treatment were: pressure 593 MPa, time 290 seconds, water treatment temperature 14°C. Surface and deep samples were performed post contamination (T0), end of the cold phase (T1), end of process (Tend), and after HPP treatment (postHPP) and Salmonella spp. Enumerated. The results of this study show a significant reduction of Salmonella spp. all through the production process (P<0.01) for all companies, followed by an additional reduction of bacterial counts due to HPP treatment (P<0.01), both in superficial and deep contaminations (P<0.01). The superficial overall reduction resulted of 1.58 to 5.04 log CFU/g during the production process. HPP treatment resulted in a significant (P<0.01) superficial and deep decrease in Salmonella spp. enumeration varying from 0.61 to 4.01 log and from 1.49 to 4.13 log. According to the data presented in this study, only the combined approach of coppa manufacturing process followed by HPP treatment always led to a 5-log reduction of Salmonella spp. required by USDA/FSIS guidelines.

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Published
2020-08-19
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Original Articles
Keywords:
dry cured meat products, HPP, Salmonella spp
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How to Cite
Taddei, R., Giacometti, F., Bardasi, L., Bonilauri, P., Ramini, M., Fonatana, M. C., Bassi, P., Castagnini, S., Ceredi, F., Pelliconi, M. F., Serraino, A., Tomasello, F., Piva, S., Mondo, E., & Merialdi, G. (2020). Effect of production process and high-pressure processing on viability of <em>Salmonella</em&gt; spp. in traditional Italian dry-cured coppa. Italian Journal of Food Safety, 9(2). https://doi.org/10.4081/ijfs.2020.8445

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