Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami.

Foods · 2023 · PMC10670534 · PMID 38002143

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a decreasing trendno p-value reported

Regarding Enterobacteriaceae , loads showed a decreasing trend all across the ripening process, starting from 4.56 and reaching 1.09 log cfu/g in the final product in batch 1 ( Figure 4 ).

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