Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage “Bergamasco” salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the g...

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Detalles Bibliográficos
Autores principales: Tirloni, Erica, Pietro, Vanessa Di, Rizzi, Giuseppe, Pomilio, Francesco, Cattaneo, Patrizia, Bernardi, Cristian, Stella, Simone
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/PMC6784594/
https://www.ncbi.nlm.nih.gov/pubmed/31632928
http://dx.doi.org/10.4081/ijfs.2019.8112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6784594/
https://www.ncbi.nlm.nih.gov/pubmed/31632928
http://dx.doi.org/10.4081/ijfs.2019.8112

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