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Distribution of main bacterial groups in sausage samples. Bacterial counts on Rogosa agar (black bars), MSA (white bars), and after heat treatment (10 min at 80°C), on TSA (striped bars). Industrial samples: F, Salame Felino; U, Salame Ungherese; M, Salame Milano; SPA, Spanish Tunel sausage. Artisanal samples: SP, Spianata Piccante; SL, Salame Lucano; C, Salame Campagnolo; SOP, Soppressata Calabra.
