Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Meat Sci. 2013 May;94(1):47-54. doi: 10.1016/j.meatsci.2012.12.020. Epub 2013 Jan 11.


The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested interventions provided only marginal changes in sensory preference and characteristics. Total STEC reductions in heat treated DFS (32°C, 6days or 43°C, 24h) were from 3.5 to >5.5 log from production start. Storing of sausages (20°C, 1month) gave >1 log additional STEC reduction. Freezing and thawing of sausages in combination with storage (4°C, 1month) gave an additional 0.7 to 3.0 log reduction in STEC. Overall >5.5 log STEC reductions were obtained after storage and freezing/thawing of DFS with increased levels of glucose and salt. This study suggests that combined formulation optimisation and post-process strategies should be applicable for implementation in DFS production to obtain DFS with enhanced microbial safety and high sensory acceptance and quality.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cattle
  • Consumer Behavior
  • Escherichia coli*
  • Food Handling / methods*
  • Food Microbiology*
  • Food Safety
  • Food Storage
  • Freezing*
  • Hot Temperature*
  • Humans
  • Meat Products / analysis*
  • Meat Products / microbiology
  • Meat Products / standards
  • Sheep
  • Shiga Toxins*
  • Swine


  • Shiga Toxins