The Effect of Different Packaging Conditions, pH and Lactobacillus spp. on the Growth of Yersinia enterocolitica in Pork Meat
Author:
Affiliation:
1. Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; University of Belgrade; Bulevar Oslobođenja 18 11000 Belgrade Serbia
2. Institute of Meat Hygiene and Technology; Belgrade Serbia
Funder
Ministry of Education, Science and Technological Development of the Republic of Serbia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12528/fullpdf
Reference29 articles.
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3. Growth of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes, and Yersinia enterocolitica on smoked blue cod (Parapercis colias) packed under vacuum or carbon dioxide;Bell;Int. J. Food Sci. Tech.,1995
4. The effect of anaerobic atmospheres on the stability of the virulence-related characteristics in Yersinia enterocolitica;Bhaduri;Food Microbiol.,1993
5. Effect of packaging atmosphere and pH on the virulence and growth of Yersinia enterocolitica on pork stored at 4 °C;Bodnaruk;Food Microbiol.,1998
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