Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities

The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, prod...

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Detalles Bibliográficos
Autores principales: Piras, Francesca, Spanu, Carlo, Mocci, Anna Maria, Demontis, Mariella, Santis, Enrico Pietro Luigi De, Scarano, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6452083/
https://www.ncbi.nlm.nih.gov/pubmed/31008088
http://dx.doi.org/10.4081/ijfs.2019.8011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6452083/
https://www.ncbi.nlm.nih.gov/pubmed/31008088
http://dx.doi.org/10.4081/ijfs.2019.8011

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