The aim of the work was to produce a validation study on the production process of a traditional Veneto sausages, with the addition of starter coltures in order to assess its efficency in inactivating L. monocytogenes and L. innocua. Five lots of 2 batches of salamis were investigated after a inocolum of 106 ufc/g of L. monocytogenes or L. innocua. The coltures were inoculated in the minced pork meat, added with a starter containing L. sake and St. xilosus. After casing the salami were drying and ripening according to the parameter of the factory. A control of salamis was produced in order to determine the Aw, the pH, the weight loss and the sensorial analysis. On the inoculated salami, populations of bacteria, L. monocytogenes and L. innocua were detected by direct counting on selective and elective media. Data demonstrated that concentration of both L. monocytogenes and L. innocua decreased of 3 log ufc/g within 30 days of ripening. So the process, applied by the factory and the starter coltures were able to reduce the number of pathogens and might give sufficient guarantees of safety in the finished product.
