Nontyphoidal salmonellosis is described as a leading cause of foodborne illness in the United States (42), and in the mid-1990s, dry-cured sausages also caused outbreaks. In 1995, illness could be associated to consumption of Lebanon bologna, a semidry sausage, contaminated with S. ty-phimurium. In recent years, focus is more and more on phage type 104 strains of Salmonella, as they display a multiple resistance to antibiotics leading to increased hospitalization and increased mortality rate (43). To minimize the health hazard of S. typhimurium DT104 in dry-cured sausages in the United States, a more frequent sampling plan has been implemented for manufacturing plants not complying to the 5D-log reduction processes, described for E. coli 0157:H7. S. typhimurium DT104 is more sensitive to manufacturing and storage conditions than E. coli 0157:H7, but it is noteworthy that manufacturing of pep-peroni is reported to result only in a 3D-log reduction (43). The survival is better in chill rooms than at ambient temperature.

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