Soprèssa Vicentina (SV) is a Protected Designation of Origin (PDO) fermented sausage product throughout the territory of the province of Vicenza (North-Est. Italy). The raw fermented salami is produced with primal pork meat cuts and backfat. The work evaluated the hygienic traits and the evolution of microflora of SV. Samples at different ripening stage (0, 6, 15, 25, 60 and 90 days) were analyzed for pathogen and spoilage microorganisms. Salmonella spp. was never detected while L. monocytogenes was found until 30 days of ripening. pH at the end of processing was between 5.7 and 6.3 and while aw decreasing to finally values of 0.87-0.91. Salmonella spp. L. monocytogenes did not represent a risk for the consumer.
Microbiological profile of PDO Sopressa Vicentina
BALZAN, STEFANIA;ALBERGHINI, LEONARDO;GIACCONE, VALERIO;NOVELLI, ENRICO
2009
Abstract
Soprèssa Vicentina (SV) is a Protected Designation of Origin (PDO) fermented sausage product throughout the territory of the province of Vicenza (North-Est. Italy). The raw fermented salami is produced with primal pork meat cuts and backfat. The work evaluated the hygienic traits and the evolution of microflora of SV. Samples at different ripening stage (0, 6, 15, 25, 60 and 90 days) were analyzed for pathogen and spoilage microorganisms. Salmonella spp. was never detected while L. monocytogenes was found until 30 days of ripening. pH at the end of processing was between 5.7 and 6.3 and while aw decreasing to finally values of 0.87-0.91. Salmonella spp. L. monocytogenes did not represent a risk for the consumer.
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