Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli O157:H7 (registered and wild strain).Another batch was inoculated (1% v:w) with sterile physiological saline so