SURVEY OF Listeria sp IN FERMENTED DRY MEAT PRODUCTS PRODUCED IN THE MIDWESTERN REGION OF SANTA CATARINA STATE, BRAZIL

Abstract

The presence of Listeria monocytogenes in handmade dry meat products produced in Vale do Rio do Peixe, Santa Catarina (BRAZIL) was verified. Twenty samples of salami derived from eight producers and eleven samples of sausages derived from four producers were analyzed. Regarding to salami, it was verified that only 7 (35.0%) were in agreement with the standards of identity established by the Brazilian legislation relating to aw (0.92) and moisture (40.0%). The presence of Listeria sp was detected in 18 samples (90.0%) of salami, where 15 (75.0%) showed the presence of Listeria innocua, 2 (10.0%) of Listeria gray and one (5.0%) of Listeria monocytogenes. LAB counts ranged between 106 and 107 CFU/g and residual nitrite concentration for all samples showed values lower than 150 ppm, i. e. in agreement with Brazilian legislation. Regarding to sausages, only two samples (18.2%) showed aw values lower than 0.92. Although the parameters evaluated in colonial sausages presented propitious results to the survival of Listeria, the rate of contamination was lower than the observed in the dry sausages. Moreover, the diversity of species was lower too. So, the colonial salami and sausages produced in the midwest of Santa Catarina State, excepting from one manufacturer, are in satisfactory conditions for consumption.