Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium |
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| Affiliation: | 1. Department of Veterinary Science, Unit of Food Inspection, University of Parma, Via del Taglio 10, 43126 Parma, Italy;2. Risk Analysis Unit, Istituto Zooprofilattico Sperimentale della Lombardia e dell''Emilia-Romagna, Sezione di Parma, Strada dei Mercati 13/A, 43126 Parma, Italy;3. National Veterinary Service, Local Unit of Parma, Via Vasari 13/A, 43126 Parma, Italy;4. Department of Veterinary Science, Unit of Livestock Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;1. TRADINNOVAL Research Group, Institute of Biotechnology G+C, University of Extremadura, Cáceres 10003, Spain;2. Centro Universitario Santa Ana, University of Extremadura, Almendralejo, Badajoz 06200. Spain;1. Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran;2. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran;3. Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran;4. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain;5. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n Burjassot, València 46100, Spain |
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| Abstract: | Salmonella is one of the pathogens that most frequently contaminate pork processing lines. Several hurdles can control this organism in dry fermented sausages, among them is nitrite. However, the traditional use of nitrate/nitrite in the meat industry is being questioned due to their involvement in nitrosamine formation. In this study, minced pork and sausages inoculated with Salmonella Typhimurium were prepared with 150 ppm NaNO3 and 150 ppm NaNO2 (maximum amounts allowed by EU), and with a reduction of 25% and 50%. The absence of nitrate/nitrite favored Salmonella growth, with 2–2.5 log cfu/g higher counts at the end of ripening, compared to nitrate/nitrite added batches. The 50% reduction showed the same inhibitory effect as the maximum amounts. Nitrate/nitrite represented an essential hurdle to control Salmonella even when pH and aw were below the values considered as minimum for its growth. The effect of this reduction on other pathogens should be considered. |
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