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- Neri, Diana, et al. Show all 5 Authors
- Italian journal of food safety 2014 v.4 no.4
- Listeria monocytogenes; Yersinia enterocolitica; fermentation; food law; food safety; guidelines; ingredients; microorganisms; pork; ready-to-eat foods; recipes; risk factors; safety assessment; sausages; standard operating procedures; storage temperature; water activity; Italy
- ... Pork meat products consumed raw or after a short period of fermentation can be considered at risk for food safety. Sausages (fresh sausage made from pork meat) are produced in several Italian regions, with variation in ingredients. In some Italian Regions, including Abruzzo, these products are frequently consumed raw or undercooked, after a variable period of fermentation. The European Community f ...
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