Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production-Reference-Cited by-同舟云学术

Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production

Published:2024-06 Issue:6 Volume:87 Page:100286
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Brugnini Giannina,Rodríguez Jesica,Rodríguez Soledad,Martínez Inés,Pelaggio Ronny,Rufo Caterina^ORCID

Funder

Agencia Nacional de Investigación e Innovación

Publisher

Elsevier BV

Reference58 articles.

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3. Prevalence and serotype distribution of Listeria monocytogenes isolated from foods in Montevideo-Uruguay;Braga;Brazilian Journal of Microbiology,2017

4. Effect of UV-C irradiation and lactic acid application on the inactivation of Listeria monocytogenes and lactic acid bacteria in vacuum-packaged beef;Brugnini;Foods,2021

5. Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina;Brusa;Food Control,2021

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