Purpose: The purpose of this study is to validate the safety of a process that deviates from Appendix A by using a lower temperature at a longer time to produce dried salami. This experiment investigated the impact of processing parameters and casing diameter on the survival of foodborne pathogens in a fermented and dried Genoa salami product.
Methods: Ground pork, starter culture, and non-meat ingredients were mixed, experimentally inoculated with three strains each of E. coli O157:H7, Salmonella spp., and L. monocytogenes and stuffed into 38-, 64- and 120-mm fibrous casings (n=72). The salamis were then fermented for 7 h at 45°C, heated for 10.5 h at 52°C, dried for 23 d, and vacuum packaged up to 28 d.
Results: A five-log reduction of all three pathogens was achieved for all three diameters by the end of the drying period (23 days). By day 17, a five-log reduction in E. coli O157:H7 was achieved for all diameter salamis. A five-log reduction in Salmonella spp. was achieved in both the 64- and 120-mm diameter salamis following the heat treatment, while a five-log reduction occurred in the 38-mm diameter salami after 48 h of drying. A five-log reduction in L. monocytogenes was achieved by day 10 of the process for all diameter salamis.
Significance: This study validated the safety of a Genoa salami produced by using alternate thermal processing methods that differ from the required regulatory standards.