Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

The aim of the study was to investigate the combined effect of the manufacturing process followed by HPP treatment on the inactivation of Salmonella spp. in artificially contaminated coppa samples, in order to verify the ability of the combined processes to achieve the objective of a 5-log reduction...

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Bibliographic Details
Published in:Ital J Food Saf
Main Authors: Taddei, Roberta, Giacometti, Federica, Bardasi, Lia, Bonilauri, Paolo, Ramini, Mattia, Fontana, Maria Cristina, Bassi, Patrizia, Castagnini, Sara, Ceredi, Francesco, Pelliconi, Maria Francesca, Serraino, Andrea, Tomasello, Federico, Piva, Silvia, Mondo, Elisabetta, Merialdi, Giuseppe
Format: Artigo
Language:Inglês
Published: PAGEPress Publications, Pavia, Italy 2020
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7459750/
https://ncbi.nlm.nih.gov/pubmed/32913722
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2020.8445
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