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CONTROL DE SALMONELLA EN EMBUTIDOS CÁRNICOS CURADOS

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La presencia de Salmonella en embutidos cárnicos curados continúa siendo una de las principales preocupaciones en la industria alimentaria. En el proceso de elaboración de estos alimentos, no se incluyen procesos de tratamientos térmicos, por lo que el control de este patógeno se convierte en un reto técnico.

Esto impacta directamente en la seguridad alimentaria, el cumplimiento normativo y la reputación de marca. Recientemente, hemos visto casos en los que se ha detectado Salmonella en lotes de fuet o longaniza, por lo que la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) ha ordenado la retirada inmediata del producto del mercado

En este contexto, las estrategias de control evolucionan hacia sistemas más completos, donde los conservantes naturales juegan un papel cada vez más relevante.

¿Qué bacteria patógena es Salmonella y por qué es un riesgo en embutidos curados?

Salmonella es una bacteria patógena ampliamente distribuida en el entorno y especialmente asociada a materias primas de origen animal. Es una de las principales causas de toxiinfecciones alimentarias a nivel mundial, lo que la sitúa como un microorganismo prioritario en los sistemas de control de la industria cárnica.

En embutidos y productos cárnicos curados, el riesgo no siempre está ligado a su crecimiento, sino a su capacidad de sobrevivir durante el proceso de elaboración. A diferencia de otros patógenos, Salmonella puede sobrevivir en condiciones adversas y mantenerse viable en el producto final si no se aplican barreras suficientes.

Esto resulta especialmente crítico en productos listos para consumo o con procesos de curado tradicionales, donde no existe una etapa de cocción que garantice su eliminación. Por ello, incluso niveles bajos de contaminación inicial pueden convertirse en un problema si no se controlan adecuadamente.

¿Dónde aparece Salmonella en el proceso de elaboración de los embutidos curados?

El principal punto de entrada de Salmonella en los productos cárnicos curados suele ser la materia prima. La carne fresca puede presentar contaminación en origen, lo que obliga a los fabricantes a trabajar bajo el supuesto de que el patógeno puede estar presente desde el inicio del proceso.

A partir de ahí, el riesgo se amplifica por posibles contaminaciones cruzadas durante la elaboración: superficies, equipos, manipulaciones o incluso el ambiente de producción pueden actuar como vectores de dispersión. En este sentido, los procesos tradicionales de elaboración de embutidos, con múltiples etapas y manipulación intensiva, aumentan la complejidad del control.

Además, el contexto actual añade nuevos desafíos. La tendencia hacia productos clean label y la reducción de ciertos aditivos como los nitritos limita el uso de herramientas clásicas de control microbiológico. Esto obliga a la industria a buscar soluciones alternativas que mantengan el equilibrio entre seguridad, calidad y naturalidad.

¿Qué factores influyen en la supervivencia de Salmonella en embutidos curados?

La supervivencia de Salmonella en embutidos curados depende en gran medida de las características físico-químicas del alimento y de las condiciones de proceso.

Factores como:

  • pH: Crece en un rango de pH entre 4 y 9. Su crecimiento se inhibe por debajo de pH 3.8-4.5.
  • Actividad de agua (aw): Necesita mucha humedad (aw de 0.94 a 0.99) para multiplicarse. En alimentos secos como los embutidos curados (aw < 0.2), la bacteria no muere, sino que sobrevive.
  • El contenido en sal u oxígeno (es una bacteria anaerobia facultativa, puede crecer con o sin oxígeno).
  • La temperatura durante el secado y la maduración juegan un papel determinante.

Además, Salmonella sobrevive a la congelación (-20°C) durante semanas o meses, especialmente en carnes y se destruye mediante cocción (temperaturas superiores a 60°C-63°C) que no aplicaría en caso de los embutidos curados.

En este contexto cobra especial importancia el concepto de “tecnología de barreras”. La combinación de distintos factores: formulación, proceso, almacenamiento y microbiota, permite reducir progresivamente la viabilidad del patógeno hasta niveles seguros.

Uno de los elementos más interesantes dentro de este enfoque es la competencia microbiológica. La presencia de microorganismos beneficiosos puede dificultar la supervivencia de patógenos como Salmonella, creando un entorno menos favorable para su desarrollo.

¿Qué exige la legislación sobre Salmonella en productos cárnicos?

La legislación europea establece criterios microbiológicos estrictos para Salmonella, basados en su ausencia en determinados productos, especialmente en aquellos listos para consumo. Esto implica que el fabricante debe garantizar que el patógeno no esté presente en el alimento en el momento de su comercialización.

Además, la responsabilidad recae directamente en el operador alimentario, que debe demostrar que sus productos cumplen con los requisitos durante toda su vida útil. Esto incluye la validación de procesos, el control de materias primas y la implementación de sistemas APPCC eficaces. En la práctica, esto obliga a las empresas a adoptar un enfoque preventivo, donde no solo se controle la contaminación inicial, sino también la posible evolución del microorganismo a lo largo del tiempo.

En resumen, los reglamentos que afectan al control de Salmonella sería:

  • Reglamento (CE) Nº 2073/2005: Es la norma fundamental que establece criterios microbiológicos para los productos alimenticios, incluyendo la ausencia de Salmonella en 25 gramos en la mayoría de embutidos y productos cárnicos listos para el consumo.
  • Reglamento (CE) Nº 852/2004: Define las normas generales de higiene que deben cumplir las empresas alimentarias para controlar peligros como la Salmonella.
  • Reglamento (CE) Nº 2160/2003: Establece medidas para controlar la presencia de Salmonella en las fases de producción primaria (granjas), lo que ayuda a reducir la carga bacteriana en la carne destinada a embutidos.

¿Cómo se puede controlar Salmonella en embutidos curados y qué papel tienen los conservantes naturales?

El control de Salmonella en embutidos curados requiere un enfoque integral. Las medidas de higiene y los sistemas APPCC siguen siendo la base, pero por sí solas no siempre son suficientes para garantizar la seguridad del producto final.

Por ello, cada vez es más habitual trabajar con estrategias basadas en la combinación de barreras: control de materias primas, optimización de parámetros de proceso, condiciones de almacenamiento y cada vez más, reformulación del producto.

En este contexto, los conservantes naturales y los fermentos protectores se posicionan como herramientas clave. Estos sistemas actúan mediante competencia microbiológica, reduciendo el potencial de crecimiento y supervivencia de patógenos como Salmonella sin necesidad de recurrir a aditivos sintéticos.

Su uso permite reforzar la estabilidad microbiológica del producto, alineándose además con las demandas del mercado en términos de naturalidad y etiquetado limpio.

¿Qué soluciones ofrece Amerex para el control de Salmonella en embutidos cárnicos curados?

Los fermentos desarrollados por Amerex Ingredientes actúan como una barrera adicional dentro de la estrategia de control de cualquier proceso de fabricación de embutidos.

Gracias a su base microbiológica, estas soluciones contribuyen a reducir la viabilidad de patógenos como Salmonella en el producto final, mejorando su estabilidad durante la vida útil. Además, su eficacia puede ser validada mediante estudios específicos como challenge tests, facilitando la demostración de cumplimiento frente a requisitos regulatorios.

Incorporar este tipo de tecnologías permite a los fabricantes avanzar hacia productos más seguros, estables y alineados con las tendencias actuales del mercado, donde la naturalidad y la seguridad alimentaria deben ir de la mano.

¿Queréis obtener más información de estos productos? Ponte en contacto con nosotros para un asesoramiento más cercano y personalizado a través de:

  • Puedes escribirnos un correo a: imasd@amerexingredientes.com
  • Llamarnos al teléfono: +34 91 845 42 14
  • Rellenar el formulario a continuación

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FERMENTS AND THEIR ROLE AS BROAD-SPECTRUM PRESERVATIVES

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Welcome one more day to our Blog. We have previously talked about the protective role of starters in food. In today’s post we want to dig a little deeper into these preservation mechanisms, which also include their action against Gram-negative bacteria (enterobacteria, Salmonella or E. coli). Keep reading to learn more!

How do starters preserve against food contaminating microorganisms?

In this previous entry of our Blog we have already defined the fermenting bacteria, those that in addition to providing a protective function against the action of harmful microorganisms, improve certain organoleptic characteristics of the food. The mechanisms through which these starters carry out the preservation are: competition, growth markers and growth inhibitory metabolites.

Each one of the different starters has its own mechanism of action and level of activity. We can find bacteria with a wide-spectrum of efficacy against spoilage microorganisms. This antimicrobial spectrum includes activity at low concentrations against spoilage bacteria or Gram-positive food pathogens, but also extends to Gram-negative bacteria sub-lethally damaged by heat treatments or chelating agents. These starters potentially inhibit common food pathogens such as Listeria monocytogenes, Salmonella or Clostridium botulinum, among others.

What is the mechanism of action of the starters against different bacteria?

Starters possess antimicrobial activity that can be bacteriostatic or bactericidal, which is related to the cystine content. Taking this into account, three spectrum of action are established:

  • Narrow inhibitory spectrum, inhibiting only microorganisms of the same species.
  • Intermediate inhibitory spectrum, inhibiting other genus of LAB, Gram-positive bacteria and pathogens present in food.
  • Wide inhibitory spectrum, acting against a large number of Gram-positive bacteria.

There are also numerous starters that extend their range of action by inhibiting other bacterial species, pathogenic fungi and even viruses. Against Gram-negative bacteria, the inhibition is lower since they have the presence of a lipopolysaccharide outer membrane that acts as a very effective permeability barrier. However, a synergistic effect with other treatments such as high pressures (HPP) can improve this inhibition. Or also the use of chelating agents that make the cell wall and membrane of these bacteria permeable.

Can the safety of the final food be compromised by the use of starters?

As we have been saying, the only requirement for a starter to be accepted for use in food is that it must be safe in its application.

There is a widespread use of starters in the meat, dairy and fish industries, even though these are microorganisms which are already present in this type of food without being added. hey are even considered to be commonly used ingredients (such as, for example, paprika used in the manufacture of a “chorizo”). These cultures are reflected in numerous lists and documents relating to the safety of international organizations such as the EFSA or the USDA. Others, such as the Danish list, evaluate the safety of cultures according to the following criteria: isolated, identified, safe and non-resistant strains.

In short, the use of starters such as those of Amerex does not compromise the safety of the final food in any case.

And considering organoleptic characteristics, can the use of starters as natural preservatives affect the taste of food?

In response to this question, the most general answer would be that depending on the dosage and the type of starter used, the organoleptic aspects of the food could be modified.

Normally, starters are used in low dosages, which provides an organoleptic advantage, i.e. they do not significantly affect the flavour, texture or aroma of the food. However, it is true that there are some starters that ripen the product and, therefore, can have a greater influence on the change in flavour. In fact, in many cases their use can even improve the flavour and aroma of the food. There are also other types of starters that do not influence the flavour because they do not participate in the ripening of the product, this is the case of the preservative starters.

For example, in cheese manufacturing, starters play an important role in the ripening process, which involves the transformation of milk components into lactic-acid and other compounds, resulting in characteristic flavours and aromas. In this case, starters are essential to achieve the desired flavour in cheese and, therefore, their use not only does not negatively affect the flavour, but is essential to obtain a quality product. Or in the production of breads and bakery products, where starters are used for the production of sourdough, which in turn contributes to the fermentation and final flavour of the product. Or in the case of sausages, where the use of ripening starters is widely known to give the final product very specific flavour, aroma and texture characteristics.

Bread, cheese and cured meat made by starters Image by Freepik

In the case of the use of starters as natural preservatives, there is no significant impact on the organoleptic characteristics of foods, but the starters are mainly used to control bacterial growth. For example, in the production of cooked meat products, starters are used to control the growth of pathogenic bacteria and improve food safety, and their use does not significantly influence the flavour, aroma or texture of these products. It is true that by controlling the development of contaminating bacteria, the appearance of commercial defects such as syneresis or slime, which are changes perceptible to the senses, are avoided.

Unlike chemical preservatives, starters do not usually leave residues or significantly alter the nutritional quality of foods. In addition, these additives can have a negative effect on the taste, texture and aroma of foods, so using natural, healthy and sustainable alternatives to them is a good step.

Where can I find natural starters that act against microorganisms such as enterobacteria, Salmonella or E. coli?

Enterobacteria or pathogens such as Salmonella or E. coli are a common concern in the food industry, as they can cause food safety problems and affect product quality. That is why the use of natural preservatives has become an attractive alternative to traditional chemical preservatives. At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods.

At Amerex, we offer a wide range of natural preservatives that include these that act against Gram-negative bacteria, preventing their growth and thus helping to extend the shelf-life of foods. Our Safemix® range of natural flavourings obtained by fermentation is based on different solutions, such as Safemix-AV, a specialist for serious problems with enterobacteria (some of which are highly pathogenic for humans), or Safemix-LS, a specialised starter combination solution for Listeria and Salmonella. All our blends are safe and effective for use in the food industry and comply with food safety standards and regulations.

Plus, our natural preservatives do not adversely affect the flavour, aroma or texture of the food, which allows us to maintain the organoleptic quality of the products. This is especially important in those foods that are sold under clean labels.

Contact us to learn more about these effective natural solutions for the control of Gram-positive and Gram-negative microorganisms in food.

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RAW MILK AND SALMONELLA – DISCUSSION AND SOLUTIONS

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In 2020, an outbreak of Salmonella enteriditis occurred in Italy, affecting more than 80 people through the consumption of a Pecorino cheese produced at two local dairies. This cheese is produced from raw, unpasteurised sheep milk. The original source of the Salmonella was unclear, but an inspection at the farm revealed that general hygiene standards were unsatisfactory and milk was kept for more than an hour in the milking buckets at a temperature of 37°C before being transferred to the cooling tank. Naturally, these storage conditions boost the proliferation of pathogens, but let’s look further into the topic… Today in this new Blog entry we will tackle this difficult challenge and see what we can do to improve our results. Let’s start from the beginning.

What is pasteurisation and what does “raw milk” mean?

According to the FDA, “Pasteurization is a widely used process that kills harmful bacteria by heating milk to a specific temperature for a set period of time“. Raw milk is milk from animals that has not been pasteurized and therefore can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning”. These bacteria can be especially dangerous for people with weakened immune systems, children, older adults and pregnant women. The next logical question would be…

In case of drinking raw milk, can I get Salmonella poisoning?

There is no doubt that the pasteurisation process guarantees the control of all pathogens capable of contaminating milk, and reduces the risk of food poisoning. Still, after this treatment some forms of resistance, commonly known as spores, may resist. Although this spores do not pose any risk to the consumer, it means that pasteurisation is not a 100% effective treatment against all contamination, sterilisation is.

On the other hand, experts point out that “to reduce risks, raw milk should be boiled before consumption“, which they say “achieves similar or even stronger microbicide effects than pasteurisation“. However, boiling leads to changes in taste and a greater loss of nutrients and vitamins than industrial pasteurisation treatments. In addition, we are not able to carry out the processes at home in the same way as in an industrial factory, so we cannot guarantee the same safety and efficacy against pathogens such as Salmonella. To sum up, yes, it can be consumed. But like everything else, there are some things to take into account…

Is raw milk sold in the industry free of Salmonella?

Nowadays we can find some certified farms that sell packaged raw milk (or products made from it) directly to the final consumer under the protection of Regulation (EC) Nº 853/2004 of the European Parliament. Real Decreto 1086/2020 (Spain) establishes some requirements for raw milk intended for direct sale to the consumer.

It is always essential to have satisfactory hygiene standards and to adopt preventive measures and good processing techniques on farms and dairies to prevent microbiological contamination. This is particularly important when raw, unpasteurised milk is intended for human consumption.

An example would be a farm where freshly milked milk is cooled to 3°C in less than 20 minutes, then packaged and marketed the same day. Although this reduces the chances of proliferation of pathogenic microorganisms such as Salmonella, it does NOT result in a sterile product. Therefore, the risks do exist. To reduce these risks, you may ask yourself….

How the safety against Salmonella of raw milk products can be improved?

This is key: everything can be improved, but in this particular case it is even more relevant. Amerex offers a wide range of preservatives to deal with all kinds of microorganisms, both pathogenic, as in this case with Salmonella, and non-pathogenic but equally contaminating. We can’t think of a better matrix than raw milk to apply these preservatives: it lacks heat treatment, it is very vulnerable to contamination and its formulation does not include chemical additives. The “rawness” of its manufacturing process makes it the perfect food for the use of preservatives that will definitely increase its safety and help prevent the development of microorganisms that are harmful to humans.

Do you want to know more? Are you identified with this problem in your food or process? We are available to answer your questions about safety against contamination and how to include this preservatives in your production.

We are pleased to share information with you!

imasd@amerexingredientes.es

Phone number: +34 91 845 42 14

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CHICKEN AND SALMONELLA – WHY, PREVENTION AND SAFETY

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Our apologies for not being here for a while… but we are now back in business! Welcome back everybody to this new entry in our Blog.

Recently we have been hearing more and more news about chicken contamination, especially due to Salmonella, which causes more foodborne illnesses than any other bacteria according to the CDC (Center for Disease Control and Prevention). The CDC also estimates that every year one million people get sick from eating contaminated chicken. Therefore, the importance of vigilance and hygienic care in the consumption of this food is key.

But can Salmonella really be found in the chicken we eat?

According to the National Antimicrobial Resistance Monitoring System (NARMS), about 1 in 25 packages of chicken in the supermarket is contaminated with Salmonella. In addition, about half of the chicken we consume is contaminated with Campylobacter, which is another bacteria very common in this matrix. To sum up, yes: the raw chicken we find in our daily lives is a dangerous source of bacterial contamination.

What could happen if we eat chicken contaminated with Salmonella?

People can catch salmonellosis, the disease caused by Salmonella bacteria, by eating raw or undercooked chicken, or even just by touching it.

The usual symptoms are stomach cramps, diarrhoea and fever. This illness usually lasts 4-7 days and no treatment is usually necessary for the patient’s recovery. In the rarest of cases, a Salmonella infection can cause death if not treated promptly with antibiotics.

This latter event is being studied extensively in recent years, because according to the NARMS report: the majority of Salmonella from humans (81%) is not resistant to any of the antimicrobials tested. So is no nonsense for us to be extremely careful in the handling of this food.

Picture showing a chef handling chicken in the kitchen

What are the indicators that our chicken is in poor condition due to bacterial contamination?

If the chicken is raw, we can observe the following main factors:

  • Slime / slippery texture
  • Greyish colour
  • Strong, sour smell
  • Presence of mould

If the chicken is cooked:

  • Rotten egg odour
  • Uneven colour, or shows grey or white spots
  • Sour, strange taste

Through these factors you may be able to detect abnormal bacterial growth and avoid consuming chicken which may lead to developing an important disease.

What actions can we take to prevent the proliferation of Salmonella and other infectious bacteria during the handling of chicken in our own homes?

Some tips to avoid contamination are the following:

  • Washing off hands before and after handling chicken.
  • NOT washing raw chicken. During this process, chicken juices contaminated by bacteria can transfer from the food to other foods, cutlery, or even to the counter or sink where other foods will be handled later, proliferating this contamination.
  • Likewise, washing cutting boards, cutlery, dishes and counters with hot soapy water after handling chicken.
  • Never bringing raw chicken into contact with food that has already been cooked or is being consumed fresh.
  • Using a food thermometer to verify cooking of chicken to a safe internal temperature of 75°C or higher, as high temperatures can kill up to 100% of contaminating bacteria.
  • Never accepting chicken that is not fully cooked.
  • Refrigerating or freezing leftover chicken the sooner the better. Never leaving it for more than one hour at temperatures of 30°C or higher.

Is the food industry concerned about Salmonella contamination and does it make decisions to prevent its appearance in the different foods we consume?

In general, there is a clear awareness in the food industry to prevent contamination by this and other pathogens, both in chicken and in other matrixes vulnerable to their appearance. There are currently many food additives or preservatives that prevent the development of these bacteria, which are used by a large percentage of manufacturers in all sectors. Every day we receive enquiries from numerous companies that want to use Amerex’s natural alternatives to fight this problem. Through our clean label solutions adapted to every challenge in the food sector, in this case thanks to our range of preservatives, we are able to minimise the risks in the appearance of Salmonella and other pathogenic bacteria, thus increasing the safety of the final product and, therefore, for all of us.

We hope that this blog entry has made you a little bit more aware of how to handle this food that is so common in our kitchens. To accept these “good practices” and to include them in your daily routine will definitely improve the food safety.

Contact us for more information.

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