Celiac and Neuropathy

[Sorrow 0]

I bought an artisanal salami at Whole Foods yesterday. The salami was covered in a paper that looked as though it had been covered with flour. Since the packaging said nothing about flour I assumed that it was rice flour. It wasn't. Does anyone know if this is a common practise?

[jerseyangel 412]

I bought an artisanal salami at Whole Foods yesterday. The salami was covered in a paper that looked as though it had been covered with flour. Since the packaging said nothing about flour I assumed that it was rice flour. It wasn't. Does anyone know if this is a common practise?

I don't know about your particular brand, but I assume that the whitish coating on salami is dried salt. Best thing to do would be to call the manufacturer.

[Sorrow 0]

I don't know about your particular brand, but I assume that the whitish coating on salami is dried salt. Best thing to do would be to call the manufacturer.

Thank you. I will check. Unfortunately, it wasn't salt.

[Lisa 462]

Perhap, you will be intersted in this:

http://kaufmann-mercantile.com/cured-meat/

Or this:

http://www.patentstorm.us/patents/4780326/description.html

It is well known that raw sausages, such as salami, for example, can be covered with a white coating, if, with the use of a water-soluble binder, they are dipped in an aqueous suspension of pigment, for example, of titanium dioxide or chalk, witha water content of 50-60%. Then the salami, which has been provided with a white coating, is removed from the dipping bath and dried. The drying period is 12-48 hours. This is particularly disadvantageous, because production has to be interrupted forseveral days for the drying process, and this requires a great deal of space. As a result of this long dryingg period, during which the sausage material is in the moist medium of the coating mass, undesirable foreign substances may get into the sausagematerial. It is known furthermore, that the white coating that has been manufactured in the manner described above can be separated from the sausage material extraordinarily poorly, contrary to the legal regulations. Besides, in this process, theundesirable dry edge is formed under the skin of the sausage.

[T.H. 406]

Making sure I understand right. The salami wasn't what had a white coating on it but rather a paper wrapper of the salami had a white coating on it on the outside, is that right?

[Sorrow 0]

Making sure I understand right. The salami wasn't what had a white coating on it but rather a paper wrapper of the salami had a white coating on it on the outside, is that right?

Yes (The white coating also smelled like flour)

[Jestgar 716]

I'm pretty sure they'd have to tell you if it were wheat. I can't imagine it wold be any type of flour since that would absorb moisture and oil from the meat and get disgusting very quickly.

[ravenwoodglass 1,346]

They would not have to disclose if it is flour because it is not an ingredient in the salami and yes it was either flour or mold. Here is a link to learn how salami is made and cured.

http://www.foodguts.com/?ingredient=salami

"The curing process is determined by the climate of the curing environment and the size and style of casing. After fermentation, the sausage has to be dried. This changes the casings from being water-permeable to being reasonably airtight. A white covering of either mold or flour helps prevent the photo-oxidation of the meat and rancidity in the fat."

[Lisa 462]

They would not have to disclose if it is flour because it is not an ingredient in the salami and yes it was either flour or mold.

I think that yes, they would have to disclose Raven, as in anti-caking agents. Can't put my hands on specifics, but I would assume that it would also be required.

Well regarding this topic....who knows. It may have been a freak accident or perhaps a gluten free anti-caking agent. Not too many facts have been supplied.

As Patti initially suggested, it would be good to contact the manufacturer....and I would love a follow up too. I do love my salami! (good salami )

[T.H. 406]

I think that yes, they would have to disclose Raven, as in anti-caking agents. Can't put my hands on specifics, but I would assume that it would also be required.

As it's on the outside of the paper, I wonder if that would fall in the category of packaging? That doesn't need to be reported, as I understand it. Like the cornstarch added sometimes to the inside of plastic for cheeses isn't mentioned on the label. But with wheat...I don't know if packaging is covered by the allergen law, do you know?

[ravenwoodglass 1,346]

As it's on the outside of the paper, I wonder if that would fall in the category of packaging? That doesn't need to be reported, as I understand it. Like the cornstarch added sometimes to the inside of plastic for cheeses isn't mentioned on the label. But with wheat...I don't know if packaging is covered by the allergen law, do you know?

Yes this is why it is not required to be on the label as it is not an ingredient and the wrapper is not meant to be consumed. I would call the maker and ask as it could be the mold used and not flour.

[lovegrov 150]

As it's on the outside of the paper, I wonder if that would fall in the category of packaging? That doesn't need to be reported, as I understand it. Like the cornstarch added sometimes to the inside of plastic for cheeses isn't mentioned on the label. But with wheat...I don't know if packaging is covered by the allergen law, do you know?

Corn isn't one of the top 8 allergens.

richard

[lovegrov 150]

It sounds like to me Sorrow needs to talk to the maker of the salami. Until then, it's absolutely impossible for any of us to know what this substance is. Speculation won't solve it.

richard