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Starting from 2009 a pilot project has been implemented by a local veterinary service of the Veneto region of Italy (AZ-ULSS 8) in collaboration with IZSVe (Istituto Zooprofilattico Sperimentale delle Venezie) with the aim of identifying control measures based on own-checks and official controls in order to manage microbiological risks related to traditional pork fermented sausages (Italian salami end soppresse) consumption. According to the data obtained a control strategy based on microbiological tests performed by the Competent Authority (CA) and the monitoring of the weight decrease in sausages by the food business operator (FBO) has been implemented for 2010-2011 production season. Introduction In the Veneto region of Italy the production of traditional pork fermented sausages, salami and soppresse in particular, has significantly increased in the last four years, after specific regional legislation has been issued in this field starting form 2007. In particular in 2008 a specific regional legislation has entered into force mainly focused in acquiring detailed information on technical and sanitary aspects of the production processes with the aim of identifying, within a two years period, control strategies to reduce the potential risks due to the consumption of salami and soppresse at acceptable level. Although traditional processing techniques generally appear to be effective in pathogens control, a preliminary monitoring campaign showed that sausages ready to be marketed may in some exceptional circumstances be contaminated with foodborne pathogens, thus posing a potential risk for the consumers. Additionally, data from a literary review demonstrate that both traditional and industrial sausages may be contaminated at the end of the fermentation period in particular with Salmonella spp., Listeria monocytogenes and E.coli O157 (Normanno G., et al., 2004; De Cesare et al. 2007; Bianchi D.M. et al., 2007). Furthermore food borne outbreaks have been associated to the consumption of traditional raw pork products typically submitted to a short ripening period (Pontello M., et al. 1998; Luzzi I., et al. 2007). Thus with the aim of avoiding the marketing of potentially at-risk salami and soppresse produced within the Veneto region a study has been performed focused at identifying control measures easily applicable directly by the producers with the supervision and control of the CA. According to the information obtained a control strategy based on official controls at the early stages of the production process and on the monitoring of the weight decrease in sausages by FBOs has been implemented. Results from this study have been used to update the legislation issued on this field (DRGV n.2280/2010). Material and Methods In order to collect detailed information on microbiological contamination of salami and soppresse at different point of the production process, from farm to fork samples have been collected in 2009-2010 production season according to two different sampling schemes “A” and “B” described in table 1. 32 producers registered according to relevant Veneto region legislation were included in the study. Briefly the A sampling scheme was applied to all the producers both aimed at estimating the prevalence of selected foodborne pathogens (Salmonella spp., Campylobacter spp., E. coli O157, Listeria monocytogenes and spp.) in samples collected at different points along the production chain (animal, minced meat, products during ripening) and at collect-

Identification of control strategies to manage microbiological risks in typical pork products