Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO

DOI https://doi.org/10.4081/ijfs.2010.1092

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Published: Jun 13, 2010
Short Communications

Issue
AIVI - June 2010 - Issue 8
Pages
81-82
Keywords
Listeria monocytogenes, ready to eat, sausage
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How to Cite
Pacioni, M., Telloni, M. E., Blasi, G., & Fisichella, S. (2010). Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO. Italian Journal of Food Safety, 1(8), 81-82. https://doi.org/10.4081/ijfs.2010.1092
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Main Article Content

M. Pacioni *
Scuola di Specializzazione in Ispezione degli alimenti di Origine Animale G.Tiecco - Facoltà di Medicina Veterinaria – Università degli Studi di Teramo., Italy.
M. E. Telloni
Libero professionista – Macerata., .
G Blasi
Istituto Zooprofilattico Umbria-Marche., .
S Fisichella
Istituto Zooprofilattico Umbria-Marche., .
(*) Corresponding Author:
M. Pacioni | lucia.zoppi@pagepress.org

Abstract

The aim of the present study is to investigate operative procedures that allow to minimize Listeria monocytogenes (L. m.) hazard in the main traditional sausage of the internal areas of Marche (Italy): the Ciauscolo, that has received the quality trademark PGI. It is made from lean cuts of well mature pork that is finely minced, adding fat which give the salami his characteristic softness and flavour. It is characterized by having a very little maturing period that determine high aw levels and, for this peculiarity, it allows L. m development.

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