DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA


https://doi.org/10.4081/ijfs.2011.852
Vol. 1 No. 1zero (2011)
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
‘Nduja, food safety, seasoning
Abstract Views: 1092
PDF: 1463
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.

Authors

  • E. Oliverio
    lucia.zoppi@pagepress.org
    Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna. Reparto Microbiologia – Via Bianchi 7/9 – 25124 Brescia – Italia, Italy.
  • G. Finazzi Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna. Reparto Microbiologia – Via Bianchi 7/9 – 25124 Brescia – Italia, Italy.
  • P. Daminelli Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna. Reparto Microbiologia – Via Bianchi 7/9 – 25124 Brescia – Italia, Italy.
  • P. Monastero Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna. Reparto Microbiologia – Via Bianchi 7/9 – 25124 Brescia – Italia, Italy.
  • P. Boni Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna. Reparto Microbiologia – Via Bianchi 7/9 – 25124 Brescia – Italia, Italy.
The aim of this survey was to evaluate Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7 fate during production process of ‘Nduja, traditional italian Salami. For this purpose the kneading for processing provided by Salumificio artigianale F.lli Pugliese was contaminated with mixtures of these microorganisms, then bagged and seasoned according to the processing of the producer. The results of this challenge test showed that the seasoning of the product reduces the concentration of microorganisms artificially added.

1.
Oliverio E, Finazzi G, Daminelli P, Monastero P, Boni P. DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2024 Apr. 19];1(1zero):141-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.141

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.

Downloads

Download data is not yet available.

Citations

Crossref
Scopus
Google Scholar
Europe PMC

Similar Articles

You may also start an advanced similarity search for this article.