Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami

In order to simulate a contamination at the processing plant, one batch of freshly-processed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain). Another batch was inoc...

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Detalles Bibliográficos
Autores principales: Dalzini, Elena, Cosciani-Cunico, Elena, Monastero, Paola, Sfameni, Chiara, Pavoni, Enrico, Daminelli, Paolo, Losio, Marina-Nadia, Serraino, Andrea, Varisco, Giorgio
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/PMC5083877/
https://www.ncbi.nlm.nih.gov/pubmed/27800347
http://dx.doi.org/10.4081/ijfs.2014.3226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5083877/
https://www.ncbi.nlm.nih.gov/pubmed/27800347
http://dx.doi.org/10.4081/ijfs.2014.3226

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