| Autor: |
R. Mioni, E. Fornasiero, D. Comin, S. Cassini, A. Paiusco, P. Catellani |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 5, Pp 85-86 (2013) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2009.5.85 |
| Popis: |
Challenge tests are the preferable methodology to study the behaviour of Listeria monocytogenes on ready to eat foods, according to Regulation (EC) 2073/2005. Challenge testing using L. monocytogenes in seasoned salami from different food business operators showed, after seasoning of the product, a count reduction of the inoculated organisms without any further growth of the pathogen; however differences of L. monocytogenes behaviour could be observed according to different production protocols. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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