Literature DB >> 31199693

Distribution of Listeria spp. on Carcasses of Regularly Slaughtered Swine for Italian Dry Cured Ham.

Daniele Conficoni1, Manuel Santagiuliana2, Massimo Marchesan3, Francesco Franceschini4, Paolo Catellani1, Marcello Ferioli5, Valerio Giaccone1.   

Abstract

HIGHLIGHTS: Swine carcasses are often contaminated with Listeria spp. Heads are more contaminated than shoulders and thighs. Lairage time higher than 10 h is a risk factor for Listeria spp. contamination. Closed-cycle farms presented greater carcass contamination.

Entities:  

Keywords:  spp; Bacterial contamination; Meat hygiene; Swine carcass

Mesh：

Year:  2019        PMID： 31199693     DOI： 10.4315/0362-028X.JFP-18-599

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


  2 in total

Review 1.  Virulence Characteristics and Distribution of the Pathogen Listeria ivanovii in the Environment and in Food.

Authors:  Franca Rossi; Valerio Giaccone; Giampaolo Colavita; Carmela Amadoro; Francesco Pomilio; Paolo Catellani
Journal:  Microorganisms       Date:  2022-08-20

2.  Occurrence, Diversity of Listeria spp. Isolates from Food and Food-Contact Surfaces and the Presence of Virulence Genes.

Authors:  Franca Rossi; Carmela Amadoro; Daniele Conficoni; Valerio Giaccone; Giampaolo Colavita
Journal:  Microorganisms       Date:  2020-02-20
  2 in total

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