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

Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 8 January 2011
Abstract Views: 1124
PDF: 1482
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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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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 Jul. 25];1(1zero):141-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.141

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