Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase

The main objective of this study was to quantify reduction Salmonella and Listeria monocytogenes during salami production phases. Salami batter prepared, inoculated with L. monocytogenes, stuffed into casings (50 80 mm), subjected four processing trials (A-D). Trials A/B included fermentation (32 °C, 95% RH, 24 h) drying (15 72% 31 d). C/D were identical except mm dried 60 d both diameters completed an additional finishing phase (21 50% 20–30 After drying, pathogen populations reduced by < 3 log CFU/g. Extended significantly improved (0.9 ± 0.6 CFU/g (30 d) versus 2.1 0.9 (60 d)). Inclusion a supported total reductions >5.4 > 4.9 respectively. Results confirmed may be insufficient achieve but demonstrated can effective lethality strategy.