9DT5JAT5

2304

6 janvier 2021 16:56

6 janvier 2021 16:56

The aim of this research was to examine the causes of a recall for STEC contaminated salametti-products in September 2004 in Germany. The manufacturer affected by the recall action produced long fermented dry sausages under ecological points of view (without nitrite). Product sam- pies (n'35) from the recall-affected manufacturer and 100 salami products from retail markets were analyzed for pH-values, E. coli counts and STEC. Furthermore a challenge trial was conducted to study the survival of Enterobacteriaceae and STEC in salami processed with and without nitrite. E. coli counts were detected from 100 to 1000 cfu/g in three of the 35 samples. In seven sausages pH-values> 6.5 were measured. Seven sausages were found to be STEC positive, three of them with microbiological confirmation by isolation of STEC. The microbiological analysis of retail market products showed E. coli counts below 10 cfulg and no STEC. For the challenge study different batches of mould-ripened salami were produced: batch 1 with 2.8% sodium chloride and batch 2 with 2.8% nitrite curing salt. Both batches were inoculated with 10 cfu of Enterobacteriaceae /g and 10 cfu of STEC/g. STEC survived up to six weeks in sausages without nitrite and Enterobacteriaceae counts decreased to 100 cfulg until the end of ripening. In sausages with 2.8% nitrite curing salt STEC were detected up to the third week and Enterobacteriaceae counts fell under a detectable level. According to these results, the causes of the recall for STEC contaminated salametti-products in 2004 in Germany were def iciencies in hygiene-management of the affected plant. Using standard manufacturing technologies, long fermented dry sausages do not pose a health hazard to consumer. The processing of organically salami products should be done under strict compliance of hygiene regulations.

None

• AB - Modalité bio
• FREDO alimentation humaine
• FREDO qualité des produits
• FREDO santé humaine
• GEO Allemagne
• comparaison
• food safety
• viande

Fleischwirtschaft

86

112-113

January 1, 2006

1 janvier 2006