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

  • 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.

Abstract

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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Published
2011-01-08
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Original Articles
Keywords:
‘Nduja, food safety, seasoning
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How to Cite
Oliverio, E., Finazzi, G., Daminelli, P., Monastero, P., & Boni, P. (2011). DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA. Italian Journal of Food Safety, 1(1zero), 141-144. https://doi.org/10.4081/ijfs.2011.852