Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece

The technology and microbiological quality of dry fermented sausage was compared during processing at three (A, B and C) industrial meat plants. In plants A and B salamis having final pHs below 5.0 and characterised by strong acidic taste and poor aroma. were produced even in the absence of starter cultures. In plant C, moderately acidified (final pH 5.0-5.2) sausages with excellent sensory characteristics were produced regardless of the greater increase in lactic acid bacteria, The microbial composition of the sausages in plant C was more diverse, with Micrococcaceae constituting a significant part of it throughout processing, Salmonella spp. were absent from all batches after stuffing, while pseudomonads. enterobacteria, coagulase-positive staphylococci, sulfite-reducing clostridia and aerobic spore-formers were maintained at normal levels and were practically eliminated during ripening. Listeria monocytogenes and other Listeria spp. contaminated most batches during formulation, but were not detected in the finished products. Enterococci were significantly present in plants A and C during the whole process. It is concluded that traditional processes for making salami lead to a microbiologically safe product when applied under industrial manufacturing conditions. but should be closely monitored to give a less acidified and delicately flavoured final product.