P. Cozzolino

Assessment of Salmonella survival in dry-cured Italian salami.

L. Bolzoni, S. Pongolini, F. Brindani, 2017, International journal of food microbiology.

Risk assessment for listeriosis in consumers of Parma and San Daniele hams

A. Giovannini, G. Migliorati, V. Prencipe, 2007 .

Processing-Dependent and Clonal Contamination Patterns of Listeria monocytogenes in the Cured Ham Food Chain Revealed by Genetic Analysis

E. Foni, L. Bolzoni, S. Pongolini, 2015, Applied and Environmental Microbiology.

Processing-Dependent and Clonal Contamination Patterns of Listeria monocytogenes in the Cured Ham Food Chain Revealed by Genetic Analysis

E. Foni, L. Bolzoni, S. Pongolini, 2015, Applied and Environmental Microbiology.

Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham

R. Taddei, G. Parolari, S. Pongolini, 2016, Italian journal of food safety.