Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.
1989; National Institutes of Health; Volume: 53; Issue: 1 Linguagem: Inglês
Autores
Serge Messier, H J Smith, F Tittiger,
Tópico(s)Meat and Animal Product Quality
ResumoGenoa salami prepared using three different salt concentrations (2.0, 2.75 and 3.3%) were inoculated with 2.0 x 10(3) and 1.1 x 10(3) bacteria/g of Salmonella typhimurium and Staphylococcus aureus respectively. Over a period of 74 days samples were taken and analyzed for water activity and pH, counts of S. aureus and presence of Salmonella. After 11 days of dry-curing Salmonella could no longer be detected by preenrichment followed by selective enrichment procedures. Viable S. aureus were still found after 74 days of dry-curing. The results of this study would suggest that water activity and pH measurements are useful in evaluating the safety of dry-cured products.
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