Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are used for controlling bacterial growth such as nitrite and salt addition. In Europe, practices consist of adding potassium nitrate (250ppm expressed as NaNO3) or a combination of nitrate/nitrite (150/150ppm expressed as NaNO3/NaNO2 respectively). However, involvement of these additives in nitrosamine formation is a matter of concern. Consequently, a decrease in nitrite/nitrate amounts is proposed. The aim of this study was to evaluate the impact of reducing levels of these additives on Listeria and Salmonella behavior. Using challenge-tests, five trials were carried out by varying the concentration of nitrate and nitrate/nitrite. Results shown that nitrite is a relevant hurdle for control Salmonella and Listeria. At the end of drying, the most significant reductions of pathogens are obtained in sausages with nitrite added at the both tested concentrations (120 or 80ppm NaNO2).