Table 7.
Counts of Cl. Sporogenes, L. monocytogenes, and Salmonella in the challenge test made with cured loins. Results are presented as the mean and standard deviation.
| Marinades | Control | Nitrite | S. xylosus | ||
|---|---|---|---|---|---|
| Cl. sporogenes | Meat after inoculation | 2.73 ± 0.23 | |||
| Filling (5 d in the marinade) |
Wine-based | 2.60 ± 0.31 a | 1.84 ± 0.13 b | 1.83 ± 0.09 b | |
| Water-based | 2.97 ± 0.18 a | 1.80 ± 0.04 b | 1.64 ± 0.19 b | ||
| 8 d after smoking | Wine-based | 0.07 ± 0.12 | 0.08 ± 0.14 | 0.03 ± 0.06 | |
| Water-based | ND | ND | 0.01 ± 0.02 | ||
| 21 d after smoking | Wine-based | ND | ND | ND | |
| Water-based | ND | ND | ND | ||
| L. monocytogenes | Meat after inoculation | 4.43 ± 0.13 | |||
| Filling (5 d in the marinade) |
Wine-based | 3.49 ± 0.14 b | 3.89 ± 0.03 ab | 3.81 ± 0.17 ab | |
| Water-based | 3.94 ± 0.06 a | 3.69 ± 0.01 ab | 3.50 ± 0.27 b | ||
| 8 d after smoking | Wine-based | 2.18 ± 0.58 | 2.75 ± 1.41 | 1.98 ± 0.28 | |
| Water-based | 2.06 ± 0.44 | 3.06 ± 1.15 | 1.55 ± 1.37 | ||
| 21 d after smoking | Wine-based | ND | ND | ND | |
| Water-based | ND | ND | 0.43 ± 0.74 | ||
| Salmonella | Meat after inoculation | 4.39 ± 0.03 | |||
| Filling (5 d in the marinade) |
Wine-based | 4.41 ± 0.30 | 3.97 ± 0.36 | 4.24 ± 0.07 | |
| Water-based | 4.52 ± 0.14 | 4.05 ± 0.12 | 4.20 ± 0.16 | ||
| 8 d after smoking | Wine-based | 0.89 ± 0.78 | 1.21 ± 1.22 | 2.47 ± 0.06 | |
| Water-based | 2.75 ± 0.81 | 2.38 ± 0.30 | 2.56 ± 0.23 | ||
| 21 d after smoking | Wine-based | 1.37 ± 1.19 | ND | ND | |
| Water-based | 1.18 ± 0.31 | 0.48 ± 0.83 | 0.43 ± 0.37 | ||
a, b Means followed by different letters are different (p < 0.05); ND—not detected.