Microbiological and physicochemical profile of traditional Salsiccia toscana during storage

• Main Authors: Giovanna Preziuso, Barbara Turchi, Beatrice Torracca, Filippo Fratini, Roberta Nuvoloni, Francesca Pedonese, Andrea Serra
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2012-07-01
• Series: Italian Journal of Animal Science
• Subjects: Salsiccia toscana, Fresh sausage, Microbiological profile, Physicochemical profile
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/2582

The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage,<em> salsiccia toscana</em>. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerobic mesophilic and psychrotrophic counts, <em>Brochothrix thermosphacta</em>, lactic acid bacteria, <em>Pseudomonadaceae</em>, <em>Enterobacteriaceae</em>, <em>Escherichia coli</em>, <em>Micrococcaceae</em>, yeasts and moulds, <em>Salmonella</em> spp., <em>Listeria monocytogenes</em>; pH, Aw, moisture, protein, total lipids, ash, fatty acid composition, Thiobarbituric Acid Reactive Substances, colour measurement. The results revealed a statistically significant increase in the main microbiological parameters between Days 0 and 9 of refrigerated storage, with total bacterial counts exceeding 10⁷ CFU/g after nine days and <em>Brochothrix thermosphacta</em> representing the main spoilage microorganism. Among physicochemical parameters, discolouration was noted during the time of storage, with a significantly paler colour on the surface of sausages with casings after nine days of storage. Considering that the initial bacterial counts were higher than 10⁵ CFU/g for <em>Brochothrix thermosphacta</em>, <em>Pseudomonadaceae</em>, lactic acid bacteria and <em>Enterobacteriaceae</em>, and that the product is traditionally purchased loose without any packaging, it is fundamental to improve the good manufacturing practices, particularly measures to control processing temperatures.