Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage
Author:
Funder
Ministry of Agriculture of the Czech Republic
Ministry of Education, Youth and Sports of the Czech Republic
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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4. Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during preparation and storage of yogurt;Cirone;ISRN Microbiology,2013
5. Sensitivity of Mycobacterium avium subsp paratuberculosis, Escherichia coli and Salmonella enterica serotype typhimurium to low pH, high organic acids and ensiling;Cook;Journal of Applied Microbiology,2013
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3. Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture;Journal of Food Processing and Preservation;2020-12-17
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