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Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami
In order to simulate a contamination at the processing plant, one batch of freshly-processed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain). Another batch was inoc...
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| Veröffentlicht in: | Ital J Food Saf |
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| Hauptverfasser: | , , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
PAGEPress Publications, Pavia, Italy
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5083877/ https://ncbi.nlm.nih.gov/pubmed/27800347 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.3226 |
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