| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4362547 | Food Microbiology | 2017 | 9 Pages |
Abstract
•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 aw ≤0.92•Products with a weight loss of 25% and without pathogens are allowed to be marketed.
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Authors
Anna Roccato, Mieke Uyttendaele, Federica Barrucci, Veronica Cibin, Michela Favretti, Andrea Cereser, Marta Dal Cin, Alessandra Pezzuto, Alessia Piovesana, Alessandra Longo, Elena Ramon, Stefano De Rui, Antonia Ricci,