VALUTAZIONI IGIENICHE E COMPORTAMENTO DILISTERIA MONOCYTOGENES NEL CORSO DELLAPRODUZIONE DELLA ‘NDUJA DI SPILINGA

The aim of this work was to study the hygienic and qualitative parameters of a
traditional meat product from Calabria, named ‘Nduja di Spilinga, characterised
by an high amount in fat (50%) and chilli pepper (25%). In this regard, 30
products, weight 500g, were prepared with and without chilli pepper
(respectively, p-series: 15 products and np-series:15 products) and analysed for
the count of Enterobacteria (Ent), Lactic Acid Bacteria (LAB),
Gram+Catalase+Cocci (GCC+) and Yeasts. Furthermore pH, aw and Free Fatty
Acids (FFA), expressed as percentage of oleic acid on 100g of total fat (TF), were
evaluated. Finally, in order to estimate the potential compliance with the
Regulation (EC) 2073/05 and further modifications, a challenge test for Listeria
monocytogenes was carried out. Obtained data show a high decrease, during the
seasoning, of Enterobacteria and L. monocytogenes especially in samples of pseries,
according to their lower pH values than np-series samples. With regard to
the microflora of technological interest, Yeast were the only population which
significantly increases during the seasoning of p-series products, presumably
influencing the increase of FFA which reached the highest concentration (5.75%
oleic acid/TF) at the same time in which Yeasts reached maximum population
density (17th day)