Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage

This study evaluated <i>Salmonella</i> behavior during Sardinian fermented sausage (SFS) production through a challenge test on experimentally inoculated raw meat. The objectives were to (i) determine the survival and reduction kinetics of <i>Salmonella</i> during fermentation and ripening and (ii)...

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Autori principali:	Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Mattia Migoni, Mario Cuccu, Myriam Casula, Fabiana Manca, Fabrizio Simbula, Enrico Pietro Luigi De Santis, Christian Scarano
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-03-01
Serie:	Foods
Soggetti:	pork fermented meat product shelf life ripening
Accesso online:	https://www.mdpi.com/2304-8158/15/6/986
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