Purpose: In order to avoid the marketing of potentially at-risk salami/soppresse, a study has been performed with the aims to investigate the production process, collect information on microbiological contamination of salami/soppresse along the production process and identify control measures easily applicable by the producers (FBO) with the supervision and control of the Competent Authority (CA).
Methods: Since 2009, samples have been collected along the farm to fork chain in order to estimate the prevalence of several foodborne pathogens (Salmonella spp., Campylobacter spp., E. coli O157, Listeria monocytogenes) and to record parameters such as pH, aw and weight decrease which define the goodness of the ripening process.
Results: Microbiological analyses showed that the main risk was represented by L. monocytogenes which was detected in 10% (30/288) of salami/soppresse during season 2009-2010. During the sampling period 2010-2013, L. monocytogenes was detected in 5% (34/654) of batches (minced meat samples). However, the pathogen was detected at level above 10 CFU/g in less than 1% (2/48) of salami/soppresse at the end of the ripening period and thus before consumption. Moreover, it was possible to establish a weight loss of at least 25% in order to have an aw ≤ 0.92 for salami and soppresse, which according to European Regulation CE 2073/2005 defines products considered unable to support the growth of L. monocytogenes.
Significance: A control strategy was defined based on the identification of positive/negative batches by the CA and the monitoring of the weight decrease in salami/soppresse by FBO; products were allowed to be marketed if coming from negative batches and with a weight decrease of 25%.