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<p>The overall objective of the project will be to identify and validate different DFS production processes that do not utilize heat to inactivate pathogens. Specifically: </p>
<p><ol><li>Perform a systematic review through consultations and identify a broader range of DFS manufacturing processes adopted by a number of provincial licensed SME meat processors that do not use heat to inactivate pathogens; </li>
<li>Evaluate, optimize and validate DFS production processes utilizing different fermentation and dry curing settings such as temperature, humidity and time for reduction of pH and water activity to inactivate E. coli O157:H7 and Salmonella; </li>
<li>Identify critical limits and suitable fermentation and dry curing process settings that can be integrated into existing SME DFS manufacturing processes to achieve a 5-log reduction of pathogens; </li>
<li>Final reporting and recommendations.</li></ol></p>
<p>Small and medium enterprises (SME) producing Ready to Eat meats such as dry fermented sausages/salami (DFS) which do not have a heat treatment for the inactivation of Pathogens now require to have a scientifically validated process for pathogen control. Due to scales of economy, SME will benefit from the availability of typical DFS production processes that are scientifically validated and which can be readily incorporated into their production systems to achieve the required 5-log pathogen reduction. The proposed work will undertake a systematic review of various DFS production processes and validate/verify its efficacy to inactivate pathogens. The processes examined will include different fermentation and dry curing settings such as temperature, humidity and time for reduction of pH and water activity to inactivate E. coli O157:H7 and Salmonella. The study will benefit provincial SME meat processors in terms of providing scientifically validated DFS production processes that meet regulatory compliance.</p>