Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions-Reference-Cited by-同舟云学术

Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

Published:2022-06 Issue: Volume:104 Page:104000
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Van Damme I.^ORCID,Varalakshmi S.,De Zutter L.^ORCID,Vossen E.^ORCID,De Smet S.

Funder

Indian Council of Agricultural Research

Agentschap Innoveren en Ondernemen

Flanders FOOD

Vlaamse regering

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes;da Silva;Meat Sci.,2019

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1. Impact of dry aging on quality parameters and microbiological safety of beef;LWT;2024-07

2. Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria;Italian Journal of Food Safety;2024-05-13

3. Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation;Italian Journal of Food Safety;2023-08-01

4. Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia;Italian Journal of Food Safety;2023-06-08

5. Microbiological safety of aged meat;EFSA Journal;2023-01