1. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy;
2. Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy;
3. Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
4. Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain;
5. Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany