The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
2012
Stollewerk, Katharina | Jofré, Anna | Comaposada, Josep | Arnau, Jacint | Garriga, Margarita
NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with <100CFU/g on slices of both standard (S) and NaCl-free processed (F) (elaborated with KCl+potassium lactate instead of NaCl) smoked dry-cured ham. Although L. monocytogenes and Salmonella counts decreased faster in S ham, pathogens were present in both types of non-pressure treated ham during the entire refrigerated storage period (112days). Pressurisation at 600MPa for 5min caused the elimination of both pathogens in S ham after 14days. In contrast, Salmonella and L. monocytogenes were present in F ham until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than standard smoked dry-cured ham.
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