Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

Author:

Dalzini ElenaORCID,Cosciani-Cunico Elena,Bernini Valentina,Bertasi BarbaraORCID,Losio Marina-Nadia,Daminelli Paolo,Varisco Giorgio

Funder

Italian Ministry of Health

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. Good manufacturing practices for fermented dry and semi-dry sausage products;American Meat Institute Foundation,1997

2. The microbial ecology of a typical Italian salami during its natural fermentation;Aquilanti;International Journal of Food Microbiology,2007

3. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented product;Barbuti;Meat Science,2002

4. Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue;Berry;Applied and Environmental Microbiology,2000

5. Familiar outbreak of monophasic Salmonella Typhimurium traced back to salami, Italy, January 2013;Bonilauri,2013

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