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 freshlyprocessed 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 <em>Escherichia coli</em> O157:H7 (registered and wild strain). An...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-06-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/3226 |