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-Reference-Cited by-同舟云学术

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

Published:2020-11-13 Issue:1 Volume:19 Page:1363-1374
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Pedonese Francesca¹^ORCID,Torracca Beatrice¹,Mancini Simone¹,Pisano Sonia¹,Turchi Barbara¹,Cerri Domenico¹,Nuvoloni Roberta¹

Affiliation:

1. Dipartimento di Scienze Veterinarie, Università di Pisa, Pisa 56124, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2020.1844084

Reference37 articles.

1. Beaufort A, Bergis H, Lardeux A-L, Lombard B. 2014. EURL (European Union Reference Laboratory for Listeria monocytogenes) Lm technical guidance document for conducting shelf-life studies on Listeria monocytogenes in ready-to-eat foods. Version 3, 6 June. [accessed 2020 Jan 7]. https://ec.europa.eu/food/sites/food/files/safety/docs/biosafety_fh_mc_technical_guidance_document_listeria_in_rte_foods.pdf.

2. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

3. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef

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