Novelli Enrico, Dal Santo Lucia, Balzan Stefania, Cardazzo Barbara, Spolaor Dino, Lombardi Angiolella, Carraro Lisa, Fasolato Luca
Department of Comparative Biomedicine and Food Science, University of Padova, Legnaro (PD).
Intitute for Quality and Agrifood Technology, Veneto Agricoltura, Thiene (VI), Italy.
Ital J Food Saf. 2017 Jan 24;6(1):6184. doi: 10.4081/ijfs.2017.6184.
Challenge tests are a clear opportunity for manufacturers interested in the evaluation of their management system with the aim to reduce the spread of foodborne pathogens. This is a main concern especially in ready-to-eat food in relation to the risk associated with . For small and medium-scale food industry the manufacturing practices and products formulation are characterised by a wider variability and poor repeatability. The use of challenge test and the comparison among different processing systems are strongly required. This paper reports a preliminary comparison among different challenge tests (n=12) commissioned by three manufacturers of raw-fermented salami during a period of three years (2013-2016). The challenge tests were designed to evaluate the growth potential (δ) of during the whole processing period of the salami. The doughs were prepared according to different formulations: the simplest formulation was represented by the use of salt, potassium nitrate, black pepper and starter cultures, while the most composited formulations also included the use of sugars and ascorbic acid in addition to nitrite salt. All the processing steps were conducted within an experimental laboratory dedicated for the processing of meat. After stuffing, the salami were dried and ripened under temperature and relative humidity control. The sugar inclusion can be considered as a protective factor, while the drying step at high temperature (above 20°C) was associated with higher δ values (δ>0.5 log cfu/g). The addition of starter cultures, and the subsequent acidification highlighted the importance of pH as the parameter able to affect the growth.
对于有兴趣评估其管理系统以减少食源性病原体传播的制造商来说，挑战测试是一个明确的机会。这是一个主要关注点，特别是对于即食食品而言，涉及与之相关的风险。对于中小型食品行业，制造工艺和产品配方具有更大的变异性和较差的重复性。强烈需要使用挑战测试并在不同加工系统之间进行比较。本文报告了三家生发酵香肠制造商在三年（2013 - 2016年）期间委托进行的不同挑战测试（n = 12）之间的初步比较。这些挑战测试旨在评估香肠整个加工过程中[病原体名称未明确]的生长潜力（δ）。面团根据不同配方制备：最简单的配方是使用盐、硝酸钾、黑胡椒和发酵剂，而最复杂的配方除了亚硝酸盐外还包括使用糖和抗坏血酸。所有加工步骤均在专门用于肉类加工的实验室内进行。灌装后，香肠在温度和相对湿度控制下进行干燥和成熟。糖的加入可被视为一种保护因素，而高温（高于20°C）干燥步骤与较高的δ值（δ>0.5 log cfu/g）相关。发酵剂的添加以及随后的酸化突出了pH作为能够影响[病原体名称未明确]生长的参数的重要性。
