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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2019
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| Materias: | |
| 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 |