Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and - 20°C under air, vacuum and CO2

International Journal of Food Microbiology

Volumn 37, Issue 1, 1997, Pages 47-54

  Faith, Nancy G ^a   Parniere, Nelly ^a,c   Larson, Trina ^a   Lorang, Timothy D ^a   Luchansky, John B ^a,b  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c Natl Inst of Agrifood Indust I   (France)

Author keywords

Escherichia coli O157:H7; Fermentation; Pathogen; Pepperoni; Survival

Indexed keywords

ARTICLE; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD STORAGE; HUMIDITY; MEAT INDUSTRY; NONHUMAN;

ESCHERICHIA COLI;

EID: 0030797952     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00052-4     Document Type: Article

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