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Daminelli P.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | Finazzi G.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | De Nadai V.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | Oliverio E.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | And 4 more authors.
Industrie Alimentari | Year: 2010

Seafood salad from four different Food Companies has been contaminated with a three strains suspension of Listeria monocytogenes. Samples were kept at different temperatures to evaluate pathogen behaviour during shelf-life. Observed data showed that Listeria's multiplication in seafood salad can be counteracted by different food factors as pH < 5 and presence of endogenous lactic flora able to bio-compete against pathogen. On the contrary, without these factors, this kind of food supports a quick increase of Listeria monocytogenes. seafood salad,. Source


Finazzi G.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | Daminelli P.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | Oliverio E.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | De Nadai V.,Istituto Zooprofilattico Sperimentale della Lombardia e dellEmilia Romagna Reparto Microbiologia | And 5 more authors.
Industrie Alimentari | Year: 2010

The aim of this survey was to evaluate Listeria monocytogenes, Salmonella typhimurium and Escherichia coli 0157:H7 fate during production process of 'Nduja, traditional italian Salami. For this purpose the meat kneading 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 pathogens artificially added. Source

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