The main goal, of the present proposal, is to reduce or eliminate the superficial growth of moulds belonging to various species of Penicillium and Aspergillus able to produce ochratoxin A in the fermented sausage.

In order to protect, preserve and improve the typical sausage of the Abruzzo region, while ensuring and improving security. The proposed strategy involves the use of biopreservation techniques, using natural antimicrobial substances. In particular, it proposes the development of mixtures bio-preservantes based on essential oils and / or vegetable extracts to be applied on the surface of the product.

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