Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and, as such, their production must be continued, which would also help safeguard the culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered, and how these risks are reduced by the application of autochthonous microbial cultures is highlighted by reviewing studies reporting the effects of autochthonous lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense on microbiological and chemical safety and on sensory attributes. The role of dry fermented sausages as a source of microorganisms that can be beneficial to the host is also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods can ensure safety and stabilize sensory characteristics and has the capacity to be extended to a larger variety of traditional products.

Automated summary

Traditional dry fermented meat products, obtained artisanally in many countries, represent a gastronomic heritage distinct from industrial counterparts. While red meat is under attack due to its association with increased cancer and degenerative disease risk, traditional fermented meat products are intended for moderate consumption and gastronomic experience, and their production should continue to safeguard culture and economics. This review examines the risks associated with these products and highlights how autochthonous microbial cultures, such as lactic acid bacteria, coagulase negative staphylococci, Debaryomyces hansenii, and Penicillium nalgiovense, reduce these risks and affect safety, sensory attributes, and potential health benefits. Developing autochthonous cultures for these foods can ensure safety, stabilize sensory characteristics, and be extended to other traditional products.