DEATH OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157 : H7, STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES DURING THE DRYING OF MEAT: A CASE STUDY USING BILTONG AND DROËWORS

Author:

BURNHAM GREG M.,HANSON DANA J.,KOSHICK CHARLOTTE M.,INGHAM STEVEN C.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference12 articles.

1. E.D. ABERLE, J.C. FORREST, E.D. GERRARD, and E.W. MILLS, 2001 . Principles of Meat Science , 4th Ed., pp. 151 -153 , 151 -153 , Kendall/Hunt Publishing Co., Dubuque, IA.

2. Validation of the Use of Organic Acids and Acidified Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment

3. INHIBITION OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING DRY-CURING AND DRYING OF MEAT: A CASE STUDY WITH BASTURMA

4. INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS, INTERNATIONAL UNION OF BIOLOGICAL SOCIETIES (ICMSF) . 1996 . Microorganisms in Foods. 5. Characteristics of Microbial Pathogens , p. 312 , Blackie Academic & Professional, London.

5. Modern Food Microbiology

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