@article{3058689,
    title = "Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino",
    author = "Mataragas, M. and Bellio, A. and Rovetto, F. and Astegiano, S. and Decastelli, L. and Cocolin, L.",
    journal = "Meat Science",
    year = "2015",
    volume = "103",
    pages = "39-45",
    publisher = "Elsevier Ireland Ltd",
    issn = "0309-1740",
    doi = "10.1016/j.meatsci.2015.01.002",
    keywords = "Diseases;  Fermentation;  Listeria;  Meats;  Pathogens;  Risk management;  Salmonella, Fermentation temperature;  Fermented sausages;  Food-borne pathogens;  Listeria monocytogenes;  Nonthermal;  Quantification;  Salami;  Salmonella enterica, Food microbiology, Listeria monocytogenes;  Salmonella enterica, animal;  bacterial count;  fermentation;  food control;  food handling;  food preservation;  human;  Listeria monocytogenes;  meat;  microbiology;  pig;  procedures;  Salmonella enterica, Animals;  Colony Count, Microbial;  Fermentation;  Food Handling;  Food Microbiology;  Food Preservation;  Humans;  Listeria monocytogenes;  Meat Products;  Salmonella enterica;  Swine",
    abstract = "Fermentation is the most important killing step during production of fermented meats to eliminate food-borne pathogens. The objective was to evaluate whether the food-borne pathogens Listeria monocytogenes and Salmonella enterica may survive during the production of two Italian fermented sausages. Sausage batter was inoculated with five strains of L. monocytogenes or S. enterica (ca. 105-106cfu/g) and their kinetic behavior was monitored during production. Both pathogens survived relatively well (in Cacciatore L. monocytogenes and S. enterica inactivation was ca. 0.38±0.23 and 1.10±0.24logcfu/g, respectively; in Felino was ca. 0.39±0.25 and 1.62±0.38logcfu/g, respectively) due to the conditions prevailing during production (slow dehydration rate, small reduction of water activity and fermentation temperature mainly below 20°C during the first 48h of fermentation). Quantitative analysis of data originating from challenge tests provide critical information on which combinations of the process parameters would potentially lead to better control of the pathogens. © 2015 Elsevier Ltd."
}