Validation of the manufacturing process of Italian dry-cured ham (Prosciutto) for the Inactivation of Listeria monocytogenes and Salmonella spp.

Validation of the manufacturing process of Italian dry-cured ham (Prosciutto) for the Inactivation of Listeria monocytogenes and Salmonella spp.
S. Barbuti, M. S. Grisenti, M. A. Frustoli and G. Parolari