Table 1 Overview of the 1170 samples collected across six batches of salami and cheese production in the artisanal facilities.
From: Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities
Artisanal RTE food production | Sample origin | Description | Number (n) |
|---|---|---|---|
Salami | Environmental | Wall inside stuffing, drying and ripening area | 90 |
Manhole inside stuffing, drying and ripening area | 90 | ||
Processing surfaces inside stuffing area | 30 | ||
Filler stuffer machine located within the stuffing area | 30 | ||
Raw materials | Minced meat mixture managed within the stuffing area | 30 | |
Salami stored for 1 week inside drying area | 30 | ||
Salami stored for 3 weeks inside ripening area | 30 | ||
Salami stored for 10 weeks inside ripening area | 30 | ||
Salami stored for 18 weeks inside ripening area | 30 | ||
Final product | Ripened salami (stored for 28 weeks inside ripening area) | 30 | |
Total | 420 | ||
Cheese | Environmental | Wall inside warm, maturation and packaging area | 90 |
Manhole inside warm, maturation and packaging area | 90 | ||
Gloves of workers inside the packaging area | 30 | ||
Raw materials | Raw and pasteurized milk, calf rennet and raw cheese stored within warm and maturation room | 150 | |
Final product | Cheese packed on the same day (“day 0”) of production along with stored cheese at day 4, 8, 11 and 15 at 2 °C, 8 °C and 2 °C for 5 days followed by 8 °C for 10 days | 390 | |
Total | 750 | ||
