@article{Bardasi_Bonilauri_Rugna_Galletti_Fedrizzi_Santandrea_Gandolfi_Vecchi_Merialdi_2010, title={GROWTH OF NATURALLY OCCURING Listeria innocua IN COPPA DI TESTA}, volume={1}, url={https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.35}, DOI={10.4081/ijfs.2010.1034}, abstractNote={Coppa di testa is a traditional cooked pork salami produced in different Italian regions. The main raw material is deboned meat of pork head with the addition of tongue and rind. After a long (3-5 h) high temperature (97°C) cooking, additives and flavourings are added and the salami is prepared. After cooling the salami is often portioned and vacuum- packaged. In this study the growth of naturally occurring contamination of Listeria innocua in three batches of vacuum packaged Coppa di testa, stored at 4°C for 80 days, is described. The average max was 0.24 (days-1) and the average doubling time was 2.87 days. The maximum growth level ranged from 4.90 to 8.17 (log10 cfu/g). These results indicate that Coppa di testa definitely supports the growth of Listeria innocua in the considered storage conditions. Taking into account that at 4°C Listeria monocytogenes strains are associated with higher grow rates than L. innocua, these results emphasize the importance of preventing Listeria monocytogenes contamination in the production stages following cooking.}, number={8}, journal={Italian Journal of Food Safety}, author={Bardasi, L. and Bonilauri, P. and Rugna, G. and Galletti, G. and Fedrizzi, G. and Santandrea, G. and Gandolfi, P. and Vecchi, G. and Merialdi, G.}, year={2010}, month={Jun.}, pages={35–39} }