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Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965067/ https://www.ncbi.nlm.nih.gov/pubmed/36838397 http://dx.doi.org/10.3390/microorganisms11020432 |
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author | Austrich-Comas, Anna Jofré, Anna Gou, Pere Bover-Cid, Sara |
author_facet | Austrich-Comas, Anna Jofré, Anna Gou, Pere Bover-Cid, Sara |
author_sort | Austrich-Comas, Anna |
collection | PubMed |
description | Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log(10) cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9–1.4 Log(10) increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log(10) reductions for FT and ST, respectively. |
format | Online Article Text |
id | pubmed-9965067 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99650672023-02-26 Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models Austrich-Comas, Anna Jofré, Anna Gou, Pere Bover-Cid, Sara Microorganisms Article Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log(10) cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9–1.4 Log(10) increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log(10) reductions for FT and ST, respectively. MDPI 2023-02-08 /pmc/articles/PMC9965067/ /pubmed/36838397 http://dx.doi.org/10.3390/microorganisms11020432 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Austrich-Comas, Anna Jofré, Anna Gou, Pere Bover-Cid, Sara Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title | Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title_full | Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title_fullStr | Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title_full_unstemmed | Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title_short | Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models |
title_sort | assessing the impact of different technological strategies on the fate of salmonella in chicken dry-fermented sausages by means of challenge testing and predictive models |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9965067/ https://www.ncbi.nlm.nih.gov/pubmed/36838397 http://dx.doi.org/10.3390/microorganisms11020432 |
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