Listeria Monocytogenes in Soft Spreadable Salami: Study of the Pathogen Behavior and Growth Prediction During Manufacturing Process and Shelf Life

Recently, particular attention has been addressed to the control of Listeria monocytogenes in ready-to-eat meat products, such as fermented salami, as a consequence of several listeriosis outbreaks associated with the consumption of these types of products. A short-ripened spreadable salami, typically produced in the Umbria region (Central Italy), was challenged with L. monocytogenes aiming to evaluate the pathogen’s growth dynamics and to define its growth potential during processing and storage time. The pathogen counts were stable in the inoculum level (2 Log CFU/g) during the production process and up to 30 days of storage time, decreasing thereafter. The growth potentials registered for process phase and storage time were 0.40 and −1.28, showing that the application of the hurdles technology principle successfully creates an unfavorable environment for L. monocytogenes growth.