Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage-Reference-Cited by-同舟云学术

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Published:2009-02 Issue:3 Volume:129 Page:244-252
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hwang Cheng-An,Porto-Fett Anna C.S.,Juneja Vijay K.,Ingham Steven C.,Ingham Barbara H.,Luchansky John B.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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2. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented product;Barbuti;Meat Sci.,2002

3. Behavior of Listeria monocytogenes in raw sausage (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture;Benkerroum;Meat Sci.,2003

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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