Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami

Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami

Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and intra-batch variability in physicochemical parameters and its impact on microb...

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Bibliographic Details
Main Authors: Frédérique Pasquali, Antonio Valero, Arícia Possas, Alex Lucchi, Cecilia Crippa, Lucia Gambi, Gerardo Manfreda, Alessandra De Cesare
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
pH
water activity
microbial quality
food safety
<i>Staphylococcus aureus</i>
<i>Listeria monocytogenes</i>
Online Access:https://www.mdpi.com/2304-8158/12/22/4086

Internet

https://www.mdpi.com/2304-8158/12/22/4086

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