Behavior of <i>Listeria monocytogenes</i> and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

Behavior of <i>Listeria monocytogenes</i> and Other Microorganisms in Sliced Riojano Chorizo (Spanish Dry-Cured Sausage) during Storage under Modified Atmospheres

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with <i>Listeria monocytogenes</i> could occur during this stage. The current study...

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Bibliographic Details
Main Authors: Elena Gonzalez-Fandos, Maria Vazquez de Castro, Alba Martinez-Laorden, Iratxe Perez-Arnedo
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Microorganisms
Subjects:
food safety
chorizo
slicing
MAP
<i>Listeria monocytogenes</i>
microbial survival
Online Access:https://www.mdpi.com/2076-2607/9/7/1384

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