Controllo e sopravvivenza di Listeria innocua in fase di cottura e pastorizzazione di prosciutti cotti.

The aim of the paper was to study the behaviour of Listeria innocua in cooked-ham in relation to cook temperature and pasteurization after packaging. Raw meat to produce cooked-ham was inoculated with a suspension of 5 different strains of L. innocua, put in dies and cooked. Indeed a suspension of different strains of L.monocytogenes was inoculated on the surface of slices of different types of cooked-ham. The slices were packaged and pasteurizated. All the samples were storaged at 4°C and analyzed at times 0,5,7 months for cooked-ham and at 0,1,2,3,4,5,6 months for slices. The samples were collected in triplicate and analysed to detect the behaviour or the survival of L.innocua. Data demonstrated that L.innocua can not survive to cooking or pasteurization.