Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO

  • M. Pacioni | lucia.zoppi@pagepress.org 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., .

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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Published
2010-06-13
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Section
Short Communications
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