The microbiological status of lard is characterized by early stability obtained by salting. The detectable microflora (total bacterial count, staphylococci and micrococci, moulds) is typical of its technological-productive section, because of contamination from ingredients, particularly spices, and processing and storage environment. The microflora does not show any trend to affecting ripening and conservation of product, nor growing up to limits of safety concern.

Caratterizzazione ispettiva di un lardo prodotto in Toscana. Nota II: Evoluzione microbiologica durante la produzione e il deposito

PEDONESE, FRANCESCA;NUVOLONI, ROBERTA;D'ASCENZI, CARLO;CERRI, DOMENICO;RINDI, SALVO
2000

Abstract

The microbiological status of lard is characterized by early stability obtained by salting. The detectable microflora (total bacterial count, staphylococci and micrococci, moulds) is typical of its technological-productive section, because of contamination from ingredients, particularly spices, and processing and storage environment. The microflora does not show any trend to affecting ripening and conservation of product, nor growing up to limits of safety concern.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/204053
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