Microbial contamination of processed meat

Author:

Aiyegoro Olayinka A.

Publisher

Elsevier

Reference44 articles.

1. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat;Ahn;Poultry Sci.,2013

2. Food pathogens;Bintsis;AIMS Microbiol.,2017

3. Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures;Campanini;Int. J. Food Microbiol.,1993

4. Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere;Cegielska-Radziejewska;J. Food Protect.,2004

5. CDC and Food Safety- National Centre for Emerging and Zoonotic Infectious Diseases (NCEZID), Division of Foodborne, Waterborne, and Environmental Diseases (DFWED);Centers for Disease Control and Prevention (CDC),2022

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