Author:
Serra-Castelló Cristina,Bover-Cid Sara,Garriga Margarita,Hansen Tina Beck,Gunvig Annemarie,Jofré Anna
Funder
Government of Catalonia
Government of Spain Ministry of Science and Innovation
Subject
General Medicine,Microbiology,Food Science
Reference38 articles.
1. Foodborne salmonellosis in Italy: characterization of Salmonella enterica serovar Typhimurium and monophasic variant 4,[5],12:i− isolated from salami and human patients. J;Andreoli;Food Prot.,2017
2. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages;Aymerich;Appl. Environ. Microbiol.,2003
3. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products;Barbuti;Meat Sci.,2002
4. Nationwide outbreak of Salmonella enterica serotype 4,12:i:- infections in France, linked to dried pork sausage, March–May 2010;Bone;Euro Surveill. Bull. Eur. sur les Mal. Transm. Eur. Commun. Dis. Bull.,2010
5. Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: validation of processes to export to the U.S.;Bonilauri;Meat Sci.,2019