AI Article Synopsis
- South Tyrol, located in northern Italy, has a rich cultural and culinary history influenced by its geography and proximity to Austria and Switzerland.
- A specific culinary specialty, a type of dry-cured ham, has gained prominence in Italy and internationally over the past 20 years.
- This study highlights analytical results from 7 years of research, focusing on the microbiological and chemical aspects of the ham, including main pathogens and contaminants.
Article Abstract
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called () plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of . This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11694615 | PMC |
| http://dx.doi.org/10.4081/ijfs.2024.12630 | DOI Listing |
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- This study highlights analytical results from 7 years of research, focusing on the microbiological and chemical aspects of the ham, including main pathogens and contaminants.
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