Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of <em>Escherichia coli</em> O157:H7 (registered and wild strain). An...

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Bibliographic Details
Main Authors: Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Chiara Sfameni, Enrico Pavoni, Paolo Daminelli, Marina-Nadia Losio, Andrea Serraino, Giorgio Varisco
Format: Article
Language:English
Published: PAGEPress Publications 2014-06-01
Series:Italian Journal of Food Safety
Subjects:
Italian salami, Escherichia coli O157:H7 VTEC, Food safety
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/3226

Internet

http://www.pagepressjournals.org/index.php/ijfs/article/view/3226

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