Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32 °C, 6 days or 43 °C, 24 h) were from 3.5 to > 5.5 log from production start. Storing of sausages (20 °C, 1 month) gave > 1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4 °C, 1 month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall > 5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.