A survey of pH and water activity levels in processed salamis and sausages in Metro Toronto

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 (a(w)). Results froth 62 non- heat-treated meat products were compared with previously published criteria of pH and a'w for safety of shelf-stable products thai 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 a(w) of 0.90, while products made off-site had lower mean values of pH (5.1) and a(w) (0.87). These differences were both statistically significant (Student's t test), for pH (P = .000005) and a'w (P = .03). It is suggested that larger commercial establishments may recognize the value of lowering the pH and a'w and have equipment for such measurements.