Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected in and Microbial Population.

In the present work, the effect of processing of dry-cured fermented sausage "salchichón" spiked with the selected 205 was challenge-tested with low and high levels of . The evolution of the natural microbial population throughout the "salchichón" ripening was also evaluated. For this, a total of 150 "salchichón" were elaborated and divided into six equal cases which were inoculated with different levels of , and 205. Afterwards, sausages were ripened for 90 days according to a typical industrial process. Moisture content (%) and water activity (a) decreased throughout the ripening up to values around 26% and 0.78, respectively. No differences for moisture content, a, pH, NaCl and nitrite concentration were observed between the analyzed cases. Lactic acid bacteria counts in the 205 inoculated cases were always higher than 6 log CFU g during ripening. counts were reduced during ripening until non-detectable levels at the end of processing. Reductions in counts ranged from 1.6 to 2.2 log CFU g; therefore, the processing of "salchichón" itself did not allow the growth of this pathogen. Reduction in was significantly higher in the cases inoculated with 205.