Food Protection Trends - July/August 2021 - 423

Samuel C. Watson,1 Catherine N. Cutter2
and Jonathan A. Campbell1*
PEER-REVIEWED ARTICLE
Food Protection Trends, Vol. 41, No. 4, p. 423-430
Copyright©
1
2
Dept. of Animal Science, The Pennsylvania State University,
University Park, PA 16802, USA
Dept. of Food Science, The Pennsylvania State University,
University Park, PA 16802, USA
2021, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855, USA
Fate of Salmonella spp., Listeria monocytogenes,
and Campylobacter spp. During Fermentation and
Drying of Duck Salami
ABSTRACT
Creating artisanal dry salami products is an increasing
trend for charcuterie companies in the United States.
These products are required by the U.S. Department of
Agriculture Food Safety and Inspection Service to have
a scientifically valid hazard analysis critical control point
system addressing relevant biological hazards. The objective
of this study was to determine if a manufacturing
process could achieve a 5-log reduction of Salmonella
spp., Listeria monocytogenes, and Campylobacter spp.
for duck salami. Duck trim and pork belly were experimentally
inoculated, tumbled with 2.5% Beefxide, ground,
and mixed with salt (2.5%), cure (NaNO3
and NaNO2
),
spices, and starter culture. The batter was stuffed into
collagen casings (55 mm), fermented (23°C and 95%
relative humidity), and dried (12°C and 75% relative
humidity) to 44% weight loss. Salamis were vacuum
packaged and stored at 23°C (approximately 4 weeks).
Pathogen concentrations, pH, and water activity were
analyzed throughout production. Final reductions of 7.03,
5.90, and 7.19 log were achieved for Salmonella spp.,
L. monocytogenes, and Campylobacter spp., respectively.
A final pH of 5.11 and final water activity of 0.81 were
also achieved. The results of this study indicate that the
parameters used to ferment and dry duck salami are able
to achieve a 5-log reduction of each pathogen and, thus,
validate the safe production of the product.
INTRODUCTION
Traditional salamis, like Genoa and cacciatore, are
produced by mixing ground pork with salt, cure, spices,
and a lactic acid-producing starter culture. The salamis are
fermented to produce traditional flavors, as well as to allow
for acid coagulation of proteins by slowly decreasing the pH
of the meat. Following fermentation, salamis are typically
dried to remove moisture and decrease the water activity (aw
)
of the product. Traditionally produced salamis often do not
undergo a thermal processing step and are sold as raw, readyto-eat
(RTE) products (8, 20, 29).
Producing fermented and dried salamis with duck meat as
the primary ingredient is a departure from traditional salami
production methods. However, the popularity of processed
*Author for correspondence: Phone: +1 814.867.2880; Fax: +1 814.863.6042; Email: meatscience@psu.edu
July/August Food Protection Trends 423

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