Effetto di starter lattici selezionati sulla crescita di Listeria monocytogenes intenzionalmente inoculata in cubetti di prosciutto cotto confezionati in atmosfera modificata e conservati a diverse temperature. Bioprotective effects of Lactic acid bacteria versus Listeria monocytogenes intentionally inoculated in cooked ham cubes packaged in MAP and stored at different temperature

The aim of the work was to study the potential activity of two protective Starter (Lyocarni BOX-74 e Lyocarni BOX-57 - Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italia) versus a mix of three strains of Listeria monocytogenes intentionally inoculated in cubes of cooked ham packaged in MAP and storaged at different temperatures (4°C and 4°C for 20 days and then at 8°C till the end of the shelf-life- 60 days). Both the starters did not permit the L. monocytogenes growth in the cooked ham cubes independently on the storaged temperatures at any times of sampling.