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A Survey of pH and Water Activity Levels in Processed Salamis and Sausages in Metro Toronto
Marilyn B Lee1, Steve Styliadis2
1School of Environmental Health, Ryerson Polytechnic University, 350 Victoria St., Toronto, Ontario M5B 2K3.
Abstract:
Eighty-four processed (various combinations of cold-cured, cold-smoked, fermented, hot smoked, cooked, dried) salami and sausage samples from Metro Toronto were analyzed for pH and water activity (aw). Results from 62 non-heat-treated meat products were compared with previously published criteria of pH and aw for safety of shelf-stable products that require no refrigeration or thermal processing. Comparisons revealed that 31 to 82% of samples analyzed met the previously published criteria, which varied widely. Additionally, it was found that non-heat-treated products made on-site at small deli-type establishments were more likely to be left constantly unrefrigerated (chi-square, P = 0.05) than those made off-site at larger commercial plants. Those products made on site had a mean pH of 5.8 and a mean aw of 0.90, while products made off-site had lower mean values of pH (5.1) and aw (0.87), These differences were both statistically significant (Student's t test), for pH (P = .000005) and aw (P = .03). It is suggested that larger commercial establishments may recognize the value of lowering the pH and aw and have equipment for such measurements.
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