Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami

Abstract

Pork from pigs experimentally infected with Trichinella spiralis was used to manufacture Genoa salami. In Experiment I, Genoa salami was formulated to include: (a) in-going sodium chloride of 2.00 or 3.33% based on raw meat weight; (b) either commercial starter culture or no starter culture and held for fermentation at either 35°C (95°F) or 46.1°C (115°F). Lower water activity (aw) was found (P<0.0001) in salami manufactured either with 3.33% salt or processed by high fermentation temperature. Lower pH values resulted from use of a starter culture. An interaction between salt concentration and fermentation temperature was seen after 20 days of drying. Salt concentration appeared to exert a definite effect of trichina viability. In Experiment II, Genoa salami was formulated to include: (a) in-going sodium chloride of 0.00, 1.67 or 3.33% based on raw meat weight; (b) all salami contained starter culture and held for fermentation at 46.1 °C. Salami made with 3.33% salt had higher pH and lower aw values than did that made with no or 1.67% salt. The salt content and drying time interaction was greatest in salami made with 3.33% salt. The 3.33% salt content also appeared to exert a definite effect on trichina viability.