Enumeration of natural flora and survey of foodborne pathogens in artisanal salami and its production environment

The Mediterranean region is known for being rich in traditional food products representing a vital part of the local heritage. Small traditional food productions are sometime considered less safe than industrial productions because the combination of artisan practices in traditional settings, potentially instable hygienic conditions and variable production processes may result in the contamination and survival of foodborne pathogens that may persist throughout the chain until the time of consumption. To support the Mediterranean artisanal food producers PRIMA funded the ArtiSafeFood project [1]. Within the project enumeration of total bacterial count, lactic acid bacteria and Enterobacteriaceae along with identification of Salmonella, Listeria monocytogenes and Staphylococcus aureus was performed on two batches (July and September 2020) of artisanal salami named “salame gentile” produced in Emilia Romagna region. During the surveys a total of 140 samples were collected as raw materials, dried and fermented products and the related environment during the artisanal salami ripening period of six months. Four L. monocytogenes and three S. aureus isolates were collected. No samples were positive for Salmonella. Results on the enumeration of native microflora as well as antimicrobial resistance of bacterial isolates will be presented and discussed.