Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

The primary objective of this study was to monitor viability of Shiga toxin???producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes during preparation and storage of fuet. Regarding methodology, coarse-ground pork (ca. 35% fat) was mixed with salt (2.5%), dextrose (0.3%), starter culture (ca. 7.0 log CFU/g), celery powder (0.5%), and ground black pepper (0.3%) and then separately inoculated with a multistrain cocktail (ca. 7.0 log CFU/g) of each pathogen. The batter was stuffed into a ca. 42-mm natural swine casing and fermented at 23 ?? 2??C and ca. 95% ?? 4% relative humidity to 5.3 log CFU/g in levels of STEC or Salmonella spp. were achieved, whereas levels of L. monocytogenes were reduced by ca. 3.6 log CFU/g. Total reductions of >5.3 log CFU/g in levels of all three pathogens were achieved after drying non???HPP-treated fuet to aw 0.86. For fuet dried to aw 0.89 or 0.86, that were pressure treated and then stored for 30 days at 20??C, total reductions of >6.2 log CFU/g in levels of all three pathogens were achieved. In conclusion, the processing parameters tested herein, with or without application of HPP, validated that reductions of >2.0 or >5.0 log CFU/g in levels of STEC, Salmonella spp., and L. monocytogenes were achieved during preparation and storage of fuet.