| Autor: |
G. Liuzzo, P. Bonilauri, R. Leonelli, A. Serraino, S. Bentley |
| Jazyk: |
English<br />Italian |
| Rok vydání: |
2011 |
| Předmět: |
|
| Zdroj: |
Italian Journal of Food Safety, Vol 1, Iss 1zero, Pp 129-133 (2011) |
| Druh dokumentu: |
article |
| ISSN: |
2239-7132 |
| DOI: |
10.4081/ijfs.2011.1S.129 |
| 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: |
Directory of Open Access Journals |
| Externí odkaz: |
|
