Definition of a Standard Protocol to Determine the Growth Potential of Listeria Monotgenes and Yersinia Enterocolitica in Pork Sausage Produced in Abruzzo Region, Italy

Pork meat products consumed raw or after a short period of fermentation can be considered at risk for food safety. Sausages (fresh sausage made from pork meat) are produced in several Italian regions, with variation in ingredients. In some Italian Regions, including Abruzzo, these products are frequ...

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Detalles Bibliográficos
Autores principales: Sperandii, Anna Franca, Neri, Diana, Romantini, Romina, Santarelli, Gino Angelo, Prencipe, Vincenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076680/
https://www.ncbi.nlm.nih.gov/pubmed/27800415
http://dx.doi.org/10.4081/ijfs.2015.4575

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076680/
https://www.ncbi.nlm.nih.gov/pubmed/27800415
http://dx.doi.org/10.4081/ijfs.2015.4575

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