Occurrence of contaminant biota in different European dry-sausages

The aim of this work was to study in six different types of European dry-sa usages (of the Mediterranean area) the ocurrence of contaminant biota: ente robacteria, coliforms, E. coli, enterococci, sulphite-reducing clostridia, Salmonella-Shigella and Listeria monocytogenes, in the course of the ripeni ng process. A total of 162 samples were analysed at different stages of the elaboration process. These were grouped in eighteen lots, three for each t ype of dry-sausages. Throughout the ripening process a decrease in some mic robe groups (enterobacteria, coliforms, E. coli) occurred in all cases. Yea sts and enterococci remained the same or even increased in number. We have also confirmed the presence of Salmonella, sulphite-reducing clostridia and Listeria in some samples of unripened product. Consequently, an improvemen t could be desirable in the hygienic quality of the raw material of dry-sau sages. Nevertheless, the final products analysed showed an acceptable state of food safety in all cases.