Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

Author:

Hospital Xavier F.,Hierro Eva,Fernández Manuela

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Salmonella: A practical approach to the organism and its control in foods;Bell,2002

2. Outbreak of Salmonella Goldcoast infections linked to consumption of fermented sausage, Germany 2001;Bremmer;Epidemiology and Infection,2004

3. Factors affecting the bacteriostatic action of sodium nitrite;Castellani;Applied Microbiology,1955

4. Growth of Salmonella at low pH;Chung;Journal of Food Science,1970

5. Influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditions;Collins-Thompson;Canadian Journal of Microbiology,1980

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