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Manufacturing dry-cured, whole muscle meat products without a thermal lethality step is a growing trend for charcuterie companies in the United States. The USDA-FSIS requires that hazards for ready-to-eat meat products be addressed with a scientifically valid HACCP system. Since little literature exists for validation of these “old world” products, an experiment was designed to validate the safety of beef bresaola. The objectives of this study were to validate the safety of drycured, beef bresaola and to investigate a bresaola manufacturing process by attempting to achieve a 5 LOG10 (CFU/cm2) reduction of E. coli O157:H7, Salmonella spp. and Listeria monocytogenes.

Fate of Escherichia Coli O157:H7, Salmonella Spp. and Listeria Monocytogenes during Curing and Drying of Beef Bresaola