Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

Raffaella Branciari,Dino Miraglia,Rossana Roila,David Ranucci,Andrea Valiani,Roberta Ortenzi

doi:10.3390/app10134438

Raffaella Branciari, Dino Miraglia + Show 4 more

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https://doi.org/10.3390/app10134438

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Abstract

Recently, particular attention has been addressed to the control of Listeria monocytogenes in ready-to-eat meat products, such as fermented salami, as a consequence of several listeriosis outbreaks associated with the consumption of these types of products. A short-ripened spreadable salami, typically produced in the Umbria region (Central Italy), was challenged with L. monocytogenes aiming to evaluate the pathogen’s growth dynamics and to define its growth potential during processing and storage time. The pathogen counts were stable in the inoculum level (2 Log CFU/g) during the production process and up to 30 days of storage time, decreasing thereafter. The growth potentials registered for process phase and storage time were 0.40 and −1.28, showing that the application of the hurdles technology principle successfully creates an unfavorable environment for L. monocytogenes growth.

Highlights

Listeria monocytogenes is an ubiquitous Gram-positive bacterium able to contaminate a wide variety of foodstuffs; it is considered a relevant foodborne pathogen commonly associated with ready-to-eat (RTE) products [1,2]
L. monocytogenes is able to adhere to surfaces in the food-processing environments and, once attached, it may produce biofilms that are resistant to disinfection and from which cells can become detached and constantly contaminate food products [13,14]
This evidence corroborates the results previously reported for the pathogen behavior (Figure 1); no increase in L. monocytogenes loads was observed at any time during the process, whereas, a decreasing trend of the pathogen concentration was detected during the storage time

Summary

Introduction

Listeria monocytogenes is an ubiquitous Gram-positive bacterium able to contaminate a wide variety of foodstuffs; it is considered a relevant foodborne pathogen commonly associated with ready-to-eat (RTE) products [1,2]. L. monocytogenes is able to adhere to surfaces in the food-processing environments and, once attached, it may produce biofilms that are resistant to disinfection and from which cells can become detached and constantly contaminate food products [13,14]. In spite of food producers’ efforts, L. monocytogenes may not be completely eliminated during the production of dry-fermented meat products [15], suggesting that further measures must be taken to avoid the growth of this pathogen [16,17]. It is reported that L. monocytogenes growth during fermentation and drying of meat products can decrease due to the combined action of several hurdles

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