| Autor: |
Andrea Serraino, R. Leonelli, Stefano Bentley, Gaetano Liuzzo, Paolo Bonilauri |
| Přispěvatelé: |
Liuzzo G., Bonilauri P., Leonelli R., Serraino A., Bentley S. |
| Jazyk: |
angličtina |
| Rok vydání: |
2011 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 129-133 (2011) |
| ISSN: |
2239-7132 |
| Popis: |
The Authors studied physicochemical properties (pH and Aw) of samples of Nigiri sushi and their ingredients along their shelf life, integrating those results with a predictive microbiological model, in order to determine or to rule out the growth of Listeria monocytogenes above the thresholds set by Reg.(EU) 2073/2005. Results point towards substantial containment of the target biological hazard, even though the prevention of thermal abuse is a keypoint in increasing safety. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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