Original Articles
Vol. 1 No. 1zero (2011)
https://doi.org/10.4081/ijfs.2011.852

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

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Received: 4 January 2013
Published: 8 January 2011
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‘Nduja, food safety, seasoning

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.

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1.
DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA. Ital J Food Safety [Internet]. 2011 Jan. 8 [cited 2026 Jul. 13];1(1zero):141-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.141

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