Food Protection Trends - January/February 2022 - 56

Although storage of soupie under vacuum in the presence
of oil or submersion of soupie under oil in plastic containers
resulted in reduced levels of both STEC and L. monocytogenes,
the absence of oxygen may also have provided a favorable environment
for persistence or proliferation of anaerobic pathogens
such as Clostridium spp. Outbreaks of botulism have been
attributed to consumption of vegetables contaminated naturally
with Clostridium botulinum and stored in oil, presumably because
such products were not properly prepared or handled (28,
31). Because the soupie purchased at retail for the present study
harbored low levels of C. perfringens (<10 to 100 CFU/g) and
based on the observed intrinsic characteristics of this soupie
(Table 1), additional studies may be warranted to monitor the
fate of Clostridium spp. during manufacture and storage of soupie
to fully ascertain the potential for any public health concerns.
Although the retail soupie tested here also contained low levels
(<10 CFU/g) of coagulase-positive Staphylococcus, a cursory
review of the available literature did not reveal any recalls or illnesses
caused by staphylococcal contamination of foods stored
under oil. The combined effects of pH, aw
, salt, and atmosphere
and the fact that in general staphylococci are poor competitors
in foods likely contributed to the absence of staphylococcal
food poisoning caused by products stored under oil.
Concluding remarks
The citizenry of the towns and villages in the coal regions
of NEPA take much pride in their rich history and attendant
culinary creations. At present, soupie is one of only a handful
of specialty or ethnic foods that remain from the halcyon days
when mining of anthracite coal was at its heyday across NEPA.
Although soupie has been made for over a century across NEPA
without a documented incident, its steadfast popularity, absence
of a standard of identity, in-home preparation, and the absence
of any quantitative data on its wholesomeness or intrinsic propREFERENCES
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Food Protection Trends January/February
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erties provided justification for collecting general information on
its availability and types and for generating scientifically sound
data on its safety and quality. For the soupie purchased at retail
for the present study, the pH and unbound available moisture
ranged from ca. pH 5.0 to 6.3 and ca. aw
0.80 to 0.87, respectively
(Table 1). For the inoculated soupie prepared for this study, the
pH and unbound available water after drying were ca. pH 5.7
and ca. aw
0.877, respectively (Table 2). These pH and aw
values
combination were sufficiently antagonistic to the inoculated
pathogens. As a result, the recipe and protocol used to prepare
soupie in this study resulted in a ≥ 5.0-log reduction of STEC
and L. monocytogenes after storage at 20°C for 1 and 4 months,
respectively. Thus, when properly prepared, stored, and handled,
soupie would pose a minimal risk to public health even if low
levels of either STEC or L. monocytogenes were occasionally
associated with this product. Validation of the safety of a recipe
and fabrication protocol for soupie as detailed in this study will
contribute to the continued popularity and wholesomeness of
this specialty ethnic fermented meat and will inform and engage
the next generation of " salumists " within and beyond NEPA.
ACKNOWLEDGMENTS
We extend special appreciation to Bob Nolter (Catasauqua,
PA), Jackson Gasperetti (Locust Gap, PA), and Mark Bragalone
(South Chesterfield, VA) for selflessly and repeatedly contributing
their time, resources, and knowledge to this project. We also thank
Bryan Vinyard (USDA, Agricultural Research Service [ARS],
Beltsville, MD) for statistical analyses of these data. This work was
supported in part by a Cooperative Research and Development
Agreement between the USDA-ARS and Hawkins, Inc.
(Roseville, MN). Mention of trade names or commercial products
in this publication is solely for the purpose of providing specific
information and does not imply recommendation or endorsement
by the USDA.

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Food Protection Trends - January/February 2022

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