Foods 2018 Dec 4;7(12). Epub 2018 Dec 4.
Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia.
In this study, the presence of was assessed along the production process of fermented sausages in a small-scale facility. Following the isolation of the pathogen from the final product (ISO 11290-1), retrospective sampling was performed during the production of a new batch of sausages, including raw materials, casings, additives, sausage mixtures, sausages during fermentation, and environmental samples. was recovered from the following sampling points: the defrosting room and the cuttering, mixing, stuffing, and fermentation phases. Read More