Artisan-style pork salami batter and whole muscles were inoculated with ca. 7.0 log CFU/g of Enterococcus faecium. Salami were fermented to a pH ≤5.3 and aged to a water activity ≤0.91 and whole muscles were aged to a water activity ≤0.91 in accordance with the HACCP plan. Samples were taken at each processing step, and microbiological and physiochemical analysis were performed. End-product testing was performed by third parties. The specific processes applied demonstrated approximately 3 log10 CFU/g reduction in small caliber salami and 5 log10 CFU/g reductions in large caliber salami and whole muscle products. These results demonstrated that the process met the CCPs and validated the HACCP plan. The plan was accepted by FSIS, USDA.
University of Minnesota M.S. thesis. November 2015. Major: Food Science. Advisor: Joellen Feirtag. 1 computer file (PDF); viii, 100 pages.
Validation Of A HACCP Program For The Production Of Artisan Fermented Dry Cured Pork Products.
Retrieved from the University of Minnesota Digital Conservancy,
Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.