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Behavior of Listeria monocytogenes during the Manufacture and After HPP of Dry-cured Sausages: Effect of Fat Content and Curing Salts

Begoña Rubio, Francisco Pérez, and Beatriz Martínez
Estación Tecnológica de la Carne. Subdirección de Investigación y Tecnología. Instituto Tecnológico Agrario. Consejería de Agricultura y Ganadería. Junta de Castilla y León. Guijuelo. Salamanca (Spain).
Abstract—To evaluate the behavior of Listeria monocytogenes “chorizo” with high or medium fat level and with or without curing salt were intentionally contaminated and manufactured according to a traditional process. After drying (60 days), a HPP of 500 MPa for 7 min was applied to different batches. At the end of drying process, the sausages presented aw values of 0.775-0.808 and pH values of 4.8-4.9, typical values of Spanish “chorizo”. A clear effect of fat content and curing salts addition was observed on Listeria monocytogenes counts. This pathogen grew during fermentation process in all batches except in “chorizo” made with medium fat content and curing salts; in this “chorizo” type, Listeria monocytogenes counts decreased. Finally, no inactivation on Listeria monocytogenes due to HPP was observed. 
 
Index Terms—Chorizo, Listeria monocytogenes, fat level, curing salt and high hydrostatic pressure

Cite: Begoña Rubio, Francisco Pérez, and Beatriz Martínez, "Behavior of Listeria monocytogenes during the Manufacture and After HPP of Dry-cured Sausages: Effect of Fat Content and Curing Salts," International Journal of Food Engineering, Vol. 5, No. 1, pp. 9-14, March 2019. doi: 10.18178/ijfe.5.1.9-14

 
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