Holley R A, Lammerding A M, Tittiger F
Food Research Centre, Agriculture Canada, Ottawa, Ontario.
Int J Food Microbiol. 1988 Aug;7(1):49-62. doi: 10.1016/0168-1605(88)90072-4.
Microbiological changes occurring during the commercial manufacture of Italian dry sausages (Genoa and salametti) were studied in two urban Canadian centres over a 5 month period. A comparison was made between 6 plants which used bacterial starter cultures and 4 plants where more traditional processes (without starters) were used. A total of 600 samples of raw, fermented and finished products were tested for the presence of coliforms, salmonellae, staphylococci, streptococci, the rate of pH reduction and final water activity (aW). Numbers of total bacteria peaked earlier and were significantly higher in sausages at the fermentation stage produced with starter cultures than in those traditionally manufactured. This corresponded with a more rapid drop in pH of the starter-inoculated products. Staphylococci and streptococci were significantly higher in starter-fermented Genoa sausages at the fermentation stage, but no significant differences were seen in the microbiological content or aW of mature finished sausages manufactured by the two different techniques. Of 128 randomly chosen isolates of coagulase-positive staphylococci, 34.4% were enterotoxin producers and 80% of these produced type A toxin. Enterotoxigenic staphylococci were found in 2 different samples of finished salametti and one sample of finished Genoa made with starter cultures and in one sample of finished Genoa made without added culture. Total numbers of staphylococci in these samples were not greater than 500/g. No correlation between the method of manufacture and presence of enterotoxigenic staphylococci could be made. Five subsamples from one lot of raw Genoa were the only samples positive for Salmonella during this study. Results indicated that low temperature traditional fermentations can yield products which are as safe as those produced by the higher temperature starter-controlled process. One of the most important elements in the traditional process was believed to be the selection and use of raw materials of the highest possible quality.
在加拿大两个城市中心，对意大利干香肠（热那亚香肠和萨拉米香肠）商业化生产过程中的微生物变化进行了为期5个月的研究。对6家使用细菌发酵剂的工厂和4家采用更传统工艺（不使用发酵剂）的工厂进行了比较。共对600份生制品、发酵制品和成品样本进行了检测，以确定其中是否存在大肠菌群、沙门氏菌、葡萄球菌、链球菌、pH值降低速率和最终水分活度（aW）。使用发酵剂生产的香肠在发酵阶段的总细菌数峰值出现得更早，且显著高于传统生产的香肠。这与接种发酵剂产品的pH值下降更快相对应。在发酵阶段，发酵剂发酵的热那亚香肠中的葡萄球菌和链球菌显著更高，但两种不同技术生产的成熟成品香肠在微生物含量或aW方面没有显著差异。在128株随机挑选的凝固酶阳性葡萄球菌分离株中，34.4%是肠毒素产生菌，其中80%产生A型毒素。在2份使用发酵剂生产的成品萨拉米香肠和1份成品热那亚香肠样本以及1份未添加发酵剂生产的成品热那亚香肠样本中发现了产肠毒素葡萄球菌。这些样本中的葡萄球菌总数不超过500/g。无法确定生产方法与产肠毒素葡萄球菌的存在之间的相关性。在本研究中，来自一批生热那亚香肠的5个亚样本是唯一沙门氏菌呈阳性的样本。结果表明，低温传统发酵生产的产品与高温发酵剂控制工艺生产的产品一样安全。传统工艺中最重要的因素之一被认为是选择和使用尽可能高质量的原材料。
