Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards

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Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards

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作者：Anna Roccato^a ; Mieke Uyttendaele^b ; Federica Barrucci^a ; Veronica Cibin^a ; Michela Favretti^c ; Andrea Cereser^c ; Marta Dal Cin^d ; Alessandra Pezzuto^c ; Alessia Piovesana^c ; Alessandra Longo^a ; Elena Ramon^a ; Stefano De Rui^d ; Antonia Ricci^a ; ^{aricci@izsvenezie.it" class="auth_mail" title="E-mail the corresponding author}
刊名：Food Microbiology
出版年：2017
出版时间：February 2017
年：2017
卷：61
期：Complete
页码：5-13
全文大小：809 K

文摘

•: The presence of pathogens is reported in traditional salami and soppresse.
•: Ripening conditions for salami-soppresse vary considerably between producers.
•: The main microbiological hazard for this type of food is Listeria monocytogenes.
•: A weight loss of at least 25% is needed in order that products have a_w ≤0.92
•: Products with a weight loss of 25% and without pathogens are allowed to be marketed.

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