Submitted to: International Journal of Food Microbiology
Publication Type: Peer reviewed journal
Publication Acceptance Date: 2/9/2010
Publication Date: 5/30/2010
Citation: Porto-Fett, A.C., Call, J.E., Shoyer, B.E., Hill, D.E., Pshebniski, C., Cocoma, G.J., Luchansky, J.B. 2010. Evaluation of Fermentation, Drying, and/or High Pressure Processing on Viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Raw Pork and Genoa Salami. International Journal of Food Microbiology. 140(1):62-75. Interpretive Summary: We evaluated the effectiveness of fermentation, drying, and high pressure processing (HPP) to inactivate Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in Genoa salami produced with trichinae infected pork. In addition, we evaluated the effectiveness of using HPP to inactivate T. spiralis larvae in pig masseter tissue.
Technical Abstract: In the present study, we evaluated the effect of fermentation/drying on viability of T. spiralis in Genoa salami. We also evaluated HPP for efficacy towards T. spiralis larvae in trichinae-infected pig masseter muscle as an alternate to curing for trichinae control. We also validated the integrated lethality of a post-process HPP treatment in combination with a traditional protocol for production of Genoa salami towards L. monocytogenes, E. coli O157:H7, and Salmonella to confirm that existing performance standards and/or compliance guidelines were being met.