Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product.

Authors :: Dalzini E
Cosciani-Cunico E
Pavoni E
Bertasi B
Daminelli P
Finazzi G
Losio MN
Varisco G
Source :: Italian journal of food safety [Ital J Food Saf] 2014 Feb 27; Vol. 3 (1), pp. 2112. Date of Electronic Publication: 2014 Feb 27 (Print Publication: 2014).
Publication Year :: 2014
Abstract: In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as low fat salami, containing up to 30% less fat than the traditional one. For FBOs it is essential to demonstrate for each production process whether the substrate allows the growth of L. monocytogenes and whether L. monocytogenes could reach or exceed the limit of 100 cfu g <superscript>-1</superscript> at the end of the shelf life, as stated by EC Regulation no. 2073/2005. In the present study, the growth potential of L. monocytogenes during the shelf life of low fat salami packed in modified atmosphere was evaluated. The results show that the product is unable to support the growth of pathogen, even if the storage temperature is between 8 and 12°C.<br />Competing Interests: the authors declare no potential conflict of interests.

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