Italian Journal of Food Safety (Jan 2011)

DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA

  • E. Oliverio,
  • G. Finazzi,
  • P. Daminelli,
  • P. Monastero,
  • P. Boni

DOI
https://doi.org/10.4081/ijfs.2011.1S.141
Journal volume & issue
Vol. 1, no. 1zero
pp. 141 – 144

Abstract

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The aim of this survey was to evaluate Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7 fate during production process of ‘Nduja, traditional italian Salami. For this purpose the kneading for processing 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 microorganisms artificially added.

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