| Autor: |
Stefano Colorio, Francesca Precazzini, Martina Stella, Michela Rabini, Gloria Paolazzi, Evelin Elke Oberkalmsteiner, Mara Borghi, Astrid Bettini, Alexander Tavella |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Italian Journal of Food Safety (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2024.12630 |
| Popis: |
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called Südtiroler Speck/Speck Alto Adige (Speck) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of Speck. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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