Italian Journal of Food Safety (Feb 2013)

CHALLENGE TESTS WITH LISTERIA MONOCYTOGENES IN SALAMI: PRELIMINARY RESULTS

  • R. Mioni,
  • E. Fornasiero,
  • D. Comin,
  • S. Cassini,
  • A. Paiusco,
  • P. Catellani

DOI
https://doi.org/10.4081/ijfs.2009.5.85
Journal volume & issue
Vol. 1, no. 5
pp. 85 – 86

Abstract

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Challenge tests are the preferable methodology to study the behaviour of Listeria monocytogenes on ready to eat foods, according to Regulation (EC) 2073/2005. Challenge testing using L. monocytogenes in seasoned salami from different food business operators showed, after seasoning of the product, a count reduction of the inoculated organisms without any further growth of the pathogen; however differences of L. monocytogenes behaviour could be observed according to different production protocols.

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