Does salt kill trichinae?
Posted: Sat Oct 06, 2012 13:49
Im reading conflicting information. And Im getting ready to make salami in a few days.
Recipes for Tasty Homemade Sausages
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Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?Baconologist wrote:Yes, but the amount of salt required would make your salami extremely salty!
Absolutely we freeze pork to kill any possible trichinae. Although the FSIS has done much to eradicate the disease by enforcing modified laws, especially after the mid 1970`s, there yet remain about 40 cases of trichinosis each year in the U.S. alone. Most of these cases stem from smaller farms yet feeding their stock the entrails of previously slaughtered pork and because it has not yet been completely alleviated and we must never take a chance or take it for granted that it couldn`t yet possibly affect our sausage making.Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?
Chuck, I found this. It says 3.3% salt. Where's the 8% from?Chuckwagon wrote:
Hope this helps explain the answer to your question Nick. The amount of salt required to even begin to affect the microorganism approaches a significant 8%. Palatable amounts are merely about half that much.
Best Wishes,
Chuckwagon
Method No. 7, Dry Sausages. (A) General Requirements. The establishment shall use meat particles reduced in size to no more than 1/4 inch in diameter. The establishment shall add a curing mixture containing no less than 2.7 pounds of salt per hundred pounds of meat and mix it uniformly throughout the product. The establishment shall hold, heat, and dry the product according to paragraph (B) or (C) below.
(B) Holding, Heating, and Drying Treatment, Large Sausages. Except as permitted in (C) below, the establishment shall subject sausages in casings not exceeding 105 mm in diameter, at the time of stuffing, to all of the following minimum chamber temperatures and time periods.
Treatment Schedule for Sausages 105 Millimeters (41/8 Inches) or Less in Diameter
Minimum chamber temperature ° F Minimum chamber temperature ° C Minimum time (hours)
50F 10C 12hours
90 32.2 1
100 37.8 1
110 43.3 1
120 48.9 1
125 51.7 7
Following the preceding treatment, the establishment shall dry the sausages at a temperature not lower than 50 °F (10 °C) for not less than 7 days.
(C) Heating and Drying Treatment, Small Sausages. Alternatively, the establishment may subject sausages in casings not exceeding 55 mm in diameter, at the time of stuffing, to all of the following minimum chamber temperatures and time periods.
Treatment Schedule for Sausages 55 Millimeters (21/8 Inches) or Less in Diameter
Minimum chamber temperature ° F Minimum chamber temperature ° C Minimum time (hours)
50F 10C 12hours
100 37.8 1
125 51.7 6
Following the preceding heat treatment, the establishment shall dry the sausages at a temperature not lower than 50 °F (10 °C) for not less than 4 days.
In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to 9 percent to kill the larva. Levels above about 4 per cent are not palatable to humans. Many dry-cured (raw) sausages are prepared with salt levels nearing 3-1/2 per cent because the higher salt volume controls pathogenic bacteria by "binding" the water (Aw) until the lactic acid bacteria has had a chance to work by competing with the pathogenic bacteria for sugar.Chuck, I found this. It says 3.3% salt. Where's the 8% from?
The first sentence says that it takes 8 to 9 percent to kill the larva. (This is by direct application and direct action of sodium chloride.)In 2003, Dr. M. Ellin Doyle at the University of Wisconsin in Madison wrote that trichinella spiralis is so resistant to salt that it takes 8 to 9 percent to kill the larva. Levels above about 4 per cent are not palatable to humans. Many dry-cured (raw) sausages are prepared with salt levels nearing 3-1/2 per cent because the higher salt volume controls pathogenic bacteria by "binding" the water (Aw) until the lactic acid bacteria has had a chance to work by competing with the pathogenic bacteria for sugar.
Trichina cysts are very salt resistant, there isn't a level of salt that's proven reliable in killing the cysts as far as the home sausage maker is concerned.atcNick wrote:Sooo do you guys freeze your pork to kill any possible trichinae before making salami or just take a chance and not worry about it?Baconologist wrote:Yes, but the amount of salt required would make your salami extremely salty!