Foodborne illness outbreaks associated with commercially produced dry-cured salami have caused representatives of the industry, under the leadership of National Cattlemen’s Beef Association, to form the Blue Ribbon Task Force to identify methods or processes to eliminate such risks of foodborne illnesses from these products. The task force recommended several methods centered around mild thermal processing after fermentation and before drying, which deviates from the traditional Southern European methods of production, where low temperature fermentation and fermentation end point followed by drying are customary.
Because of current regulations surrounding pathogens typically associated with beef, the industry cannot safely produce traditional-style salami products containing beef without thermal processing. This potential gap in product safety creates the need to identify alternative processes that can yield a safe and wholesome product similar to a traditional style salami, while still adhering to the guidelines of the Blue Ribbon Task Force, including the use of sequential interventions, or hurdle technology. High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.