Publication | Open Access

Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

Microbial ContaminationItalian SalamiFoodborne IllnessHigh PressureFood MicrobiologySalmonella SppMicrobiologyInfection ControlFoodborne HazardMedicineAntimicrobial ResistanceFood SafetyMicrobial Risk Assessment