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

Inactivation of <i>Listeria monocytogenes</i> and <i>Salmonella</i> 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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Bibliographic Details
Main Authors: Elena Dalzini, Daniela Merigo, Alessia Caproli, Paola Monastero, Elena Cosciani-Cunico, Marina-Nadia Losio, Paolo Daminelli
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Microorganisms
Subjects:
challenge test
fermented meat
traditional products
Online Access:https://www.mdpi.com/2076-2607/10/3/562

Internet

https://www.mdpi.com/2076-2607/10/3/562

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