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Additive and Aw influence on L. monocytogenes behaviour in dry-cured ham packaged both under vacuum and under MAP conditions.

Prosciutto crudo stagionato e confezionato in atmosfera modificata o in sottovuoto. Effetto di diversi additivi e dell'Aw sul comportamento di L. monocytogenes.

Author(s) : COMI G., URSO R., PAIANI M., et al.

Type of article: Article

Summary

The aim of this study was to investigate the behaviour of L. monocytogenes in dry-cured ham in relation to MAP and under vacuum at different storage temperatures. Dry-cured ham was cut in pieces and inoculated with a suspension of different strains of L. monocytogenes. Data demonstrated that the concentration of L. monocytogenes decreased both in MAP and under-vacuum packaging. The decrease was independent of the additive.

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Pages: 272-278

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Details

  • Original title: Prosciutto crudo stagionato e confezionato in atmosfera modificata o in sottovuoto. Effetto di diversi additivi e dell'Aw sul comportamento di L. monocytogenes.
  • Record ID : 2006-0332
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 445
  • Publication date: 2005/03

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