Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions-Reference-Cited by-同舟云学术

Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions

Published:2012-04 Issue:3 Volume:155 Page:227-233
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Rode Tone Mari,Holck Askild,Axelsson Lars,Høy Martin,Heir Even

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

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3. Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance;Brown;International Journal of Food Microbiology,1997

4. Viability of Escherichia coli O157:H7 in fermented semidry low-temperature-cooked beef summer sausage;Calicioglu;Journal of Food Protection,1997

5. Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage;Calicioglu;Journal of Food Protection,2002

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