Evaluation of antimicrobial activity of processed spices used in sausage manufacturing

Nduja is a traditional Calabrian (Italy) sausage made from pork trimmings (underbelly, shoulder and head) and manufactured with high amounts of different spices (ca. 5%), mostly represented by the red hot chili pepper that confers its typical flavour and piquancy. In addition, spices are well known for their antimicrobial activity against several microorganisms; in fact, no yeast and mould growth was found on this sausage throughout ripening and storage. In this study, methanolic, ethanolic and aqueous extracts of processed sweet, hot chili pepper powder (SP and HCP), and three spice mixtures (SM1, SM2, SM3), used in industrial manufacturing of 'Nduja, were assayed for their antimicrobial activity against ten food-borne bacteria (Figura 1) by using agar disc diffusion assay.