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- Neri, Diana, et al. Show all 12 Authors
- Food control 2019 v.96 pp. 98-103
- European Union; Food Safety and Inspection Service; Listeria monocytogenes; Salmonella; adulterated products; beverages; certification; exports; food inspection; food safety; pork; ready-to-eat foods; safety standards; zero tolerance; United States
- ... European Union (EU) and United States (US) regulations implement different food safety standards, particularly relating to the presence of Listeria monocytogenes in certain ready-to-eat (RTE) meat products. Compared to EU, the US adopt different procedures and methods, and establish zero tolerance limits to ensure consumers protection from Listeria monocytogenes in RTE products. A complete equival ...
- Neri, Diana, et al. Show all 9 Authors
- International journal of food microbiology 2017 v.240 pp. 108-114
- Listeria monocytogenes; Yersinia enterocolitica; computer software; death; drying; equations; lactic acid bacteria; models; mortality; pH; pork; prediction; sausages; shelf life; temporal variation; water activity
- ... Traditional Italian pork products can be consumed after variable drying periods, where the temporal decrease of water activity spans from optimal to inactivating values. This makes it necessary to A) consider the bias factor when applying culture-medium-based predictive models to sausage; B) apply the dynamic version (described by differential equations) of those models; C) combine growth and deat ...
- 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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