Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites

During the manufacture of Italian salami, a traditional meat product, a sequence of hurdles like meat fermentation, air-drying, and long ripening processes are generally sufficient to inhibit the growth of most pathogens. Furthermore, Italian salami are traditionally produced by adding synthetic nit...

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Detalles Bibliográficos
Autores principales: Dalzini, Elena, Merigo, Daniela, Caproli, Alessia, Monastero, Paola, Cosciani-Cunico, Elena, Losio, Marina-Nadia, Daminelli, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953279/
https://www.ncbi.nlm.nih.gov/pubmed/35336137
http://dx.doi.org/10.3390/microorganisms10030562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953279/
https://www.ncbi.nlm.nih.gov/pubmed/35336137
http://dx.doi.org/10.3390/microorganisms10030562

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