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