Non-thermal inactivation of spp. in a typical dry-fermented sausage: "Bergamasco" salami.

Aim of the present study was the evaluation of the growth potential of spp. inoculated in the typical North Italian dry fermented sausage "Bergamasco" salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the guidelines of the European Reference Laboratory for , a non-pathogenic "surrogate" microorganism was used: for the inoculum, two strains of (1 ATCC, 1 strain isolated from a similar substrate) were used.