Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO

Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO

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 matu...

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Bibliographic Details
Main Authors: S Fisichella, G Blasi, M. Pacioni, M. E. Telloni
Format: Article
Language:English
Published: PAGEPress Publications 2013-02-01
Series:Italian Journal of Food Safety
Subjects:
Listeria monocytogenes, ready to eat, sausage
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1092
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spelling doaj-29bc49fe01474f06a38ae5383aba3af82020-11-25T03:53:22ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322013-02-0118818210.4081/ijfs.2010.8.81Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLOS FisichellaG BlasiM. PacioniM. E. TelloniThe 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.http://www.pagepressjournals.org/index.php/ijfs/article/view/1092Listeria monocytogenes, ready to eat, sausage
collection DOAJ
language English
format Article
sources DOAJ
author S Fisichella
G Blasi
M. Pacioni
M. E. Telloni
spellingShingle S Fisichella
G Blasi
M. Pacioni
M. E. Telloni
Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
Italian Journal of Food Safety
Listeria monocytogenes, ready to eat, sausage
author_facet S Fisichella
G Blasi
M. Pacioni
M. E. Telloni
author_sort S Fisichella
title Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
title_short Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
title_full Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
title_fullStr Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
title_full_unstemmed Listeria monocytogenes HAZARD MANAGEMENT IN A TYPICAL PRODUCT: THE CIAUSCOLO
title_sort listeria monocytogenes hazard management in a typical product: the ciauscolo
publisher PAGEPress Publications
series Italian Journal of Food Safety
issn 2239-7132
publishDate 2013-02-01
description 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.
topic Listeria monocytogenes, ready to eat, sausage
url http://www.pagepressjournals.org/index.php/ijfs/article/view/1092
work_keys_str_mv AT sfisichella listeriamonocytogeneshazardmanagementinatypicalproducttheciauscolo
AT gblasi listeriamonocytogeneshazardmanagementinatypicalproducttheciauscolo
AT mpacioni listeriamonocytogeneshazardmanagementinatypicalproducttheciauscolo
AT metelloni listeriamonocytogeneshazardmanagementinatypicalproducttheciauscolo
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