Dry fermented sausages (DFSs) are a class of traditional ready-to-eat (RTE) meat products that are manufactured without thermal processing and are preserved by a combination of acidification as a result of lactic acid fermentation by the added starter culture, controlled drying, resulting in the reduction in water activity (aw), and the addition of curing salts, nitrate, nitrites, and spices, resulting in a shelf-stable product for extended periods when stored at room temperature. Shelf-stable DFSs have a pH, aw, and moisture protein ratio (MPr) between 4.6 and 5.3, 0.85 and 0.90, and 1.9 and 2.3, respectively. Although DFSs have been generally regarded as safe due to their low pH and aw, there have been several instances where consumption of pre-sliced dry salami has been linked to sickness due to Escherichia coli O157:H7 infection. Hence, regulations require that DFS manufacturers demonstrate that the manufacturing process results in a 5-log inactivation of E. coli O157:H7. The combination of low pH and low aw was found to significantly reduce E. coli O157:H7 (1- to 2-log CFU/g) but was insufficient to eliminate the pathogen when present at high levels. In most cases, although the fermented sausages reach the pH, aw, and MPr to be considered shelf stable, the fermentation process is not sufficient to cause the required 5-log inactivation of E. coli O157:H7 and requires extended drying to achieve the required inactivation of the pathogen. This extended drying in most cases results in a product that is extremely dry and unacceptable for consumption. Therefore, a nonthermal intervention that could enhance and achieve the 5-log pathogen inactivation without the need for extended drying and loss in quality would be very useful.
SPONSORED CONTENT Hiperbaric Applications Team
at Your Service!
Meat products have significantly benefitted of the high-pressure processing (HPP) technology, as high pressure minimizes the risk associated with nonspore-forming foodborne pathogens, such as Listeria monocytogenes, while retaining the nutritional profile and sensory experience of foods. Therefore, it is no coincidence that ready-to-eat (RTE) and dry-cured meats constitute one of the largest HPP food sectors.
Hiperbaric, a worldwide manufacturer of HPP equipment, appointed a group of HPP-specialized scientists to its Applications and R&D department to actively collaborate in research activities for the continuous improvement of HPP RTE meats, providing a link between research and industrial applications. Recent projects investigate the effects of RTE meat formulations that aim to establish a safe harbor for HPP, as well as the evaluation of spoilage microbiota inherently present in meats as a natural approach to control growth of spore-forming microorganisms, such as Clostridium spp., and reduce the salt content in RTE meat formulations.
Aside from research activities, Hiperbaric’s applications specialists provide technical support to validate commercial HPP food products for compliance with regulatory agencies around the world.
Do not hesitate to reach out if you have any questions about HPP, our equipment, or HPP applications; the Hiperbaric team is here to serve you!