Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods

In the present study, the occurrence of Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. and Escherichia coli VTEC was investigated in two batches of artisanal Italian salami tested in winter and summer. Moreover, enumerations of total bacterial count, lactic acid bacteria and Enteroba...

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Detalles Bibliográficos
Autores principales: Gambi, Lucia, Crippa, Cecilia, Lucchi, Alex, Manfreda, Gerardo, de Cesare, Alessandra, Pasquali, Frédérique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10102968/
https://www.ncbi.nlm.nih.gov/pubmed/37064520
http://dx.doi.org/10.4081/ijfs.2023.10831

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10102968/
https://www.ncbi.nlm.nih.gov/pubmed/37064520
http://dx.doi.org/10.4081/ijfs.2023.10831

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