Open AccessListeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
Author(s) -
M. Pacioni,
M. E. Telloni,
Giuliana Blasi,
Stefano Fisichella
Publication year - 2010
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2010.8.81
Subject(s) - listeria monocytogenes , food science , hazard , flavour , product (mathematics) , trademark , listeria , business , quality (philosophy) , chemistry , biology , computer science , bacteria , mathematics , physics , genetics , geometry , organic chemistry , quantum mechanics , operating system
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