https://doi.org/10.4081/ijfs.2024.12630
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation
Submitted: 3 May 2024
Accepted: 9 September 2024
Published: 25 September 2024
Accepted: 9 September 2024
Abstract Views: 569
PDF: 27
SUPPLEMENTARY MATERIAL: 19
SUPPLEMENTARY MATERIAL: 19
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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
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called Südtiroler Speck/Speck Alto Adige (Speck) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of Speck. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.
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How to Cite
1.
Colorio S, Precazzini F, Stella M, Rabini M, Paolazzi G, Oberkalmsteiner EE, Borghi M, Bettini A, Tavella A. <i>Speck</i>: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation. Ital J Food Safety [Internet]. 2024 Sep. 25 [cited 2024 Dec. 21];13(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/12630
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