Behavior of <em>Listeria innocua</em> during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Behavior of <em>Listeria innocua</em> during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a...

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Bibliographic Details
Main Authors: Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino
Format: Article
Language:English
Published: PAGEPress Publications 2020-08-01
Series:Italian Journal of Food Safety
Subjects:
Challenge test
Listeria monocytogenes behavior
ready to eat food
risk mitigation
Online Access:https://www.pagepressjournals.org/index.php/ijfs/article/view/8552

Internet

https://www.pagepressjournals.org/index.php/ijfs/article/view/8552

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