Ricerca di patogeni tramite tecniche molecolari (Polymerase Chain Reaction) e dinamica delle popolazioni microbiche in salsiccia fresca confezionata in atmosfera modificata (MAP)

The aim of the paper was to detect Salmonella spp., Campylobacter spp., Listeria monocytogenes, E. coli O157:H7 and Yersinia enterocolitica in fresh salsiccia (sausages). An additional aim was to study the dynamic of microbial flora in fresh salsiccia packaged in MAP (45% O2; 30% CO2 e 25% N2) and storaged for 9 days at 4°C. The results showed a low percentage of sausages contaminated by Salmonella spp, Listeria monocytogenes and Yersinia enterocolitica. No Campylobacter spp. and E. coli O157:H7 were detected in fresh salsiccia. So the tested salsiccia had an high quality. Then different microorganisms could grow during the storaging of salsiccia in MAP, eventhought the presence of a high concentration of CO2 seemed to limit the microbial growth. So the tested salsiccia had a shelf life of 6 days. Beyond this time the salsiccia become dark brown due to the myoglobin oxidation and the surface of the casing was covered by a slime due to the growth of Lactic acid bacteria and Brochotrix termosphacta. Off-odours and off-flavours were also present over 6-7 days of storaging.