文章基本信息

标题：Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
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作者：M. Pacioni ; M. E. Telloni ; G Blasi 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2010
期号：8
页码：81-82
DOI：10.4081/ijfs.2010.8.81
语种：English
出版社：PAGEPress Publications
摘要：The aim of the present study is to investigate operative procedures that allow to minimize Listeria monocytogenes (L. m.) hazard in the main traditional sausage of the internal areas of Marche (Italy): the Ciauscolo, that has received the quality trademark PGI. It is made from lean cuts of well mature pork that is finely minced, adding fat which give the salami his characteristic softness and flavour. It is characterized by having a very little maturing period that determine high aw levels and, for this peculiarity, it allows L. m development.
关键词：Listeria monocytogenes; ready to eat; sausage