Riferimenti bibliografici



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Aquilani, C., Sirtori, F., Flores, M., Bozzi, R., Lebret, B., Pugliese, C., 2018. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Sci. 145, 389–398.

Cardinali, F., Milanović, V., Osimani, A., Aquilanti, L., Taccari, M., Garofalo, C., Polverigiani, S., Clementi, F., Franciosi, E., Tuohy, K., Mercuri, M.L., Altissimi, M.S., Haouet, M.N., 2018. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int. J. Food Microbiol. 278, 61–72.

Christieans, S., Picgirard, L., Parafita, E., Lebert, A., Gregori, T., 2018. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages. Meat Sci. 137, 160–167.

Ghabraie, M., Vu, K.D., Tnani, S., Lacroix, M., 2016. Antibacterial effects of 16 formulations and irradiation against Clostridium sporogenes in a sausage model. Food Control 63, 21–27.

Higuero, N., Moreno, I., Lavado, G., Vidal-Aragón, M.C., Cava, R., 2020. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process. Meat Sci. 163, 108062.

Hospital, X.F., Hierro, E., Fernández, M., 2014. Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium. Food Res. Int. 62, 410–415.

Hospital, X.F., Hierro, E., Fernández, M., 2012. Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite. Int. J. Food Microbiol. 153, 395–401.

Hospital, X.F., Hierro, E., Stringer, S., Fernández, M., 2016. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. Int. J. Food Microbiol. 218, 66–70.

Oliveira, T.L.C.D., Soares, R. de A., Ramos, E.M., Cardoso, M. das G., Alves, E., Piccoli, R.H., 2011. Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite. Int. J. Food Microbiol. 144, 546–555.

Patarata, L., Martins, S., Silva, J.A., Fraqueza, M.J., 2020. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods Basel Switz. 9.

Stegeman, D., Hulstein, J., Verkleij, T.J., Stekelenburg, F.K., 2007. Reducing the amount of nitrites in the production of pasteurized organic meat products : experiments on industrial scale.