@article{Pennisi_Di Clerico_Costantini_Festino_Vergara_2020, title={Ultrasonic decontamination in smoked salmon experimentally contaminated with Listeria monocytogenes: Preliminary results}, volume={9}, url={https://www.pagepressjournals.org/ijfs/article/view/8398}, DOI={10.4081/ijfs.2020.8398}, abstractNote={<p>The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of <em>Listeria monocytogenes</em> (LM) in smoked salmon. The trial was conducted on smoked salmon samples experimentally contaminated with a cocktail of 4 strains of <em>Listeria monocytogenes</em> (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 and LM ATCC 7644) at a final concentration of 8 log cfu/g and kept at 4°C until its use. Thermosonication treatments between 40°C and 50°C for 5, 10 and 15 minutes proved to be more effective without altering the sensory characteristics of the food.</p>}, number={1}, journal={Italian Journal of Food Safety}, author={Pennisi, Luca and Di Clerico, Daniele and Costantini, Luigi and Festino, Anna Rita and Vergara, Alberto}, year={2020}, month={Apr.} }