Case Studies

Interventions to Achieve Pathogen Lethality Targets and Improve the Safety of Traditional Dried and Fermented Salami

This research poster evaluates how lactic acid interventions and high‑pressure pasteurization reduce Salmonella and Listeria in dried and fermented ready‑to‑eat salami.

Keywords: Scientific Research Microbiology Meat JScanga KBelk

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Case Studies

Interventions to Achieve Pathogen Lethality Targets and Improve the Safety of Traditional Dried and Fermented Salami

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