Pathogen Reductions during Traditional Fermentation and Drying of Pork Salamis

Abstract

Traditionally-processed meat products produced without thermal processing are common in European countries and are increasing in popularity in the United States. Processors are met with the challenge of creating these high-quality products while ensuring food safety. The purpose of this study was to validate the safety of a process to produce a traditional fermented and dried salami. This experiment investigated the impact of casing type and an antimicrobial intervention on the survival of foodborne pathogens in a salami product made with minimal ingredients.