The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

Meat Sci. 2012 Feb;90(2):472-7. doi: 10.1016/j.meatsci.2011.09.009. Epub 2011 Sep 22.

Abstract

NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with <100 CFU/g on slices of both standard (S) and NaCl-free processed (F) (elaborated with KCl+potassium lactate instead of NaCl) smoked dry-cured ham. Although L. monocytogenes and Salmonella counts decreased faster in S ham, pathogens were present in both types of non-pressure treated ham during the entire refrigerated storage period (112 days). Pressurisation at 600 MPa for 5 min caused the elimination of both pathogens in S ham after 14 days. In contrast, Salmonella and L. monocytogenes were present in F ham until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than standard smoked dry-cured ham.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Colony Count, Microbial
  • Consumer Product Safety
  • Desiccation
  • Food Contamination / prevention & control*
  • Food Microbiology
  • Food Packaging / methods*
  • Food Preservation / methods*
  • Food Preservatives / pharmacology
  • Foodborne Diseases / microbiology
  • Foodborne Diseases / prevention & control
  • Lactic Acid / pharmacology
  • Listeria monocytogenes / drug effects
  • Listeria monocytogenes / growth & development*
  • Meat Products / microbiology*
  • Potassium Chloride / pharmacology
  • Pressure
  • Salmonella / drug effects
  • Salmonella / growth & development*
  • Sodium Chloride, Dietary / analysis
  • Swine

Substances

  • Food Preservatives
  • Sodium Chloride, Dietary
  • Lactic Acid
  • Potassium Chloride