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Italian Journal of Animal Science Volume 19, 2020 - Issue 1

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Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature

Francesca PedoneseDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, ItalyCorrespondence[email protected]

https://orcid.org/0000-0002-4320-4770

Beatrice TorraccaDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

Simone ManciniDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

Sonia PisanoDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

Barbara TurchiDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

Domenico CerriDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

Roberta NuvoloniDipartimento di Scienze Veterinarie, Università di Pisa, Pisa56124, Italy

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Pages 1363-1374 | Received 06 Jul 2020, Accepted 26 Oct 2020, Published online: 13 Nov 2020

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https://doi.org/10.1080/1828051X.2020.1844084
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Citations (4)

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Articles from other publishers (4)

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Daniele Casti, Carlo Spanu, Carlo Pala, Anna Maria Mocci, Carlo Piga, Riccardo Di Salvo, Enrico De Santis & Christian Scarano. (2023) Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. Italian Journal of Food Safety 12:2.
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Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis & Christian Scarano. (2022) Selection of commercial protective cultures to be added in Sardinian fermented sausage to control <em>Listeria monocytogenes</em>. Italian Journal of Food Safety 11:2.
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Irene Martín, Alicia Rodríguez, Josué Delgado & Juan J. Córdoba. (2022) Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products. Foods 11:4, pages 542.
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Irene Martín, Alicia Rodríguez, Lourdes Sánchez-Montero, Patricia Padilla & Juan J. Córdoba. (2021) Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods 10:4, pages 856.
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