Open AccessDYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA
Author(s) -
E. Oliverio,
Guido Finazzi,
Paolo Daminelli,
Paola Monastero,
P. Boni
Publication year - 2011
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.2011.1s.141
Subject(s) - listeria monocytogenes , salmonella , escherichia coli , food science , microorganism , seasoning , microbiology and biotechnology , contamination , biology , bacteria , chemistry , raw material , biochemistry , ecology , genetics , gene
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