https://doi.org/10.4081/ijfs.2010.1092
Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 June 2010
Accepted: 13 February 2013
Abstract Views: 667
PDF: 992
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
How to Cite
1.
Pacioni M, Telloni ME, Blasi G, Fisichella S. Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO. Ital J Food Safety [Internet]. 2010 Jun. 13 [cited 2024 Aug. 23];1(8):81-2. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.81
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.
Similar Articles
- Elena Dalzini, Elena Cosciani-Cunico, Enrico Pavoni, Barbara Bertasi, Paolo Daminelli, Guido Finazzi, Marina Nadia Losio, Giorgio Varisco, Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product , Italian Journal of Food Safety: Vol. 3 No. 1 (2014)
- Anna Mureddu, Roberta Mazza, Federica Fois, Domenico Meloni, Roberto Bacciu, Francesca Piras, Rina Mazzette, Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants , Italian Journal of Food Safety: Vol. 3 No. 1 (2014)
- Anna Franca Sperandii, Diana Neri, Romina Romantini, Gino Angelo Santarelli, Vincenza Prencipe, Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy , Italian Journal of Food Safety: Vol 4, No 4 (2015)
- Giuseppe Merialdi, Mattia Ramini, Emanuela Ravanetti, Giorgio Gherri, Paolo Bonilauri, Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment , Italian Journal of Food Safety: Vol 4, No 2 (2015)
- F. Giofré, R. Grillone, R. Macrì, G. Carnovale, V. Giaccone, R. Miotti Scapin, CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY) , Italian Journal of Food Safety: Vol. 1 No. 1zero (2011)
- Lia Bardasi, Roberta Taddei, Lucia Nocera, Matteo Ricchi, Giuseppe Merialdi, Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013 , Italian Journal of Food Safety: Vol. 4 No. 1 (2015)
You may also start an advanced similarity search for this article.