Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Submitted: 11 March 2014
Accepted: 6 June 2014
Published: 11 June 2014
Accepted: 6 June 2014
Abstract Views: 1183
PDF - FULL TEXT IN ENG: 701
HTML: 181
HTML: 181
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
this study was financially supported by Italian Ministry of Health within the research project Milano Expo 2015, garantire la sicurezza alimentare - valorizzare le produzioni CCM2012EXPO20151.
Dalzini E, Cosciani-Cunico E, Monastero P, Sfameni C, Pavoni E, Daminelli P, Losio M-N, Serraino A, Varisco G. Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami. Ital J Food Safety [Internet]. 2014 Jun. 11 [cited 2024 Apr. 19];3(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.3226
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.