Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino

Meat Science

Volumn 103, Issue , 2015, Pages 39-45

  Mataragas, M ^a,b   Bellio, A ^c   Rovetto, F ^a   Astegiano, S ^c   Decastelli, L ^c   Cocolin, L ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c Istituto Zooprofilattico Sperimentale   (Italy)

Author keywords

Nonthermal inactivation; Pathogens behavior; Quantification; Risk management; Salami

Indexed keywords

DISEASES; FERMENTATION; LISTERIA; MEATS; PATHOGENS; RISK MANAGEMENT; SALMONELLA;

FERMENTATION TEMPERATURE; FERMENTED SAUSAGES; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; NONTHERMAL; QUANTIFICATION; SALAMI; SALMONELLA ENTERICA;

FOOD MICROBIOLOGY;

LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA;

ANIMAL; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; PIG; PROCEDURES; SALMONELLA ENTERICA;

ANIMALS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA ENTERICA; SWINE;

EID: 84922624513     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.01.002     Document Type: Article

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