Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Author:

Heir E.,Holck A.L.,Omer M.K.,Alvseike O.,Måge I.,Høy M.,Rode T.M.,Sidhu M.S.,Axelsson L.

Funder

The Research Council of Norway

Foundation on Levy on Foods

Norwegian Research fees Fund for Agricultural Goods

Nortura SA

Norwegian Independent Meat and Poultry Association

NHO Mat og Landbruk

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters;Al-Nabulsi;International Journal of Food Microbiology,2007

2. A large outbreak of hemolytic uremic syndrome caused by an unusual sorbitol-fermenting strain of Escherichia coli O157:H−;Ammon;Journal of Infectious Diseases,1999

3. Interim guidelines for the control of verotoxinogenic Escherichia coli including E. coli O157:H7 in ready to eat fermented sausages containing beef or a beef product as an ingredient;Anonymous,2000

4. Performance standards for the production of processed meat and poultry products; proposed rule U.S. Department of Agriculture;Anonymous,2001

5. Review of processing requirements for uncooked comminuted fermented meat (UCFM) products;Anonymous,2002

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