Effect of caliber size and fat level on the inactivation of E . coli O157:H7 in dry fermented sausages-Reference-Cited by-同舟云学术

Effect of caliber size and fat level on the inactivation of E . coli O157:H7 in dry fermented sausages

Published:2018-02 Issue: Volume:266 Page:167-172
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

De Souza James,Ahmed Rafath,Strange Philip,Barbut Shai,Balamurugan S.^ORCID

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference21 articles.

1. Survival of Shiga toxin-producing Escherichia coli in broth as influenced by pH, water activity and temperature;Balamurugan;Lett. Appl. Microbiol.,2015

2. Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells;Buchanan;Appl. Environ. Microbiol.,1996

3. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami -- Washington and California, 1994;Centers for Disease Control and Prevention;Morb. Mortal. Wkly Rep.,1995

4. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery;Clavero;Appl. Environ. Microbiol.,1996

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Operational Parameters on Pathogen Lethality in Dry and Semi-dry Uncooked Fermented Sausages;Journal of Food Protection;2024-10

2. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production;Journal of Food Protection;2024-06

3. Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase;Food Control;2022-01

4. Overview of treatments for improving the microbial safety of dry fermented sausages;J FOOD SAF FOOD QUAL;2022

5. The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system;Italian Journal of Food Science;2021-02-01