Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage.

or Sardinian fermented sausage is a traditional dry-fermented sausage included in the list of traditional food products of Sardinia (Italy). At the request of some producing plants, the possibility of extending the shelf life of the vacuum-packed product up to 120 days was evaluated. Manufacturing of 90 samples, representing 3 different batches of Sardinian fermented sausage was carried out in two producing plants (A and B). In the packaged product and subsequently every 30 days for four months (T, T, T, T), the following analyses were conducted on all samples: physicochemical characteristics, total aerobic mesophilic count, count, detection of , ., mesophilic lactic acid bacteria, and coagulase-positive . Moreover, surfaces in contact and surfaces not in contact with food were sampled in both producing plants. Sensory profile analysis was also performed for every analysis time. At the end of the extended shelf life, pH values were equal to 5.90±0.11 (producing plant A) and 5.61±0.29 (producing plant B). Water activity mean values at T were 0.894±0.02 (producing plant A) and 0.875±0.01 (producing plant B). was detected in 73.3% (33/45) of the samples from producing plant A, with mean levels of 1.12±0.76 log CFU/g. In producing plant B, was never detected. were detected in 91.1% (41/45) of samples in producing plant A with mean values of 3.15±1.21 log CFU/g, and in 35.5% (16/45) samples in producing plant B samples with mean values of 0.72±0.86 log CFU/g. and were never detected. Regarding environmental samples, the sites that were most contaminated by were the bagging table (contact surface) and processing room floor drains (non-contact surface) with a prevalence of 50% each (8/16 positive samples for both sampling sites). Sensory analysis results showed that at T the overall sensory quality was at its highest;moreover, the visual-tactile aspect, the olfactory characteristics, the gustatory aspects, and the texture showed significant differences in samples throughout the shelf life, with a decreased intensity at 120 days of storage. Overall, the quality and sensory acceptance of the vacuumpacked Sardinian fermented sausage was not affected until 120 days of shelf-life. However, the possible contamination by calls attention to the hygienic management of the entire technological process. The environmental sampling was confirmed as a useful verification tool during control.