Bactericidal effect of marinades on meats against different pathogens: a review
Author:
Affiliation:
1. Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Porto Alegre, RS, Brazil
Funder
Evaluation of Graduate Education (CAPES
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1916734
Reference59 articles.
1. Source attribution of Campylobacter jejuni shows variable importance of chicken and ruminants reservoirs in non-invasive and invasive French clinical isolates
2. Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat
3. Fate of Food-Associated Bacteria in Pork as Affected by Marinade, Temperature, and Ultrasound
4. Brazil. 2019. Epidemiological analysis of foodborne disease outbreaks in Brazil.
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