Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference36 articles.
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4. Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001;Bremer;Epidemiol. Infect.,2004
5. Viability of Escherichia coli O157:H7 in fermented semidry low temperature cooked beef summer sausage;Calicioglu;J. Food Prot.,1997
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