Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausage

Journal of Applied Microbiology

Volumn 83, Issue 4, 1997, Pages 407-412

  Scannell, A G M ^a   Hill, C ^a   Buckley, D J ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTICS; MEATS; SALMONELLA; SODIUM COMPOUNDS; SULFUR DIOXIDE;

FRESH PORK; LIFE SAFETY; MICROBIAL COUNT; MICROBIOLOGICAL SAFETY; PORK SAUSAGES; SAFETY ASPECTS; SHELF LIFE; SODIUM CITRATE; SODIUM LACTATE; STAPHYLOCOCCUS AUREUS;

ORGANIC ACIDS;

NISIN;

ARTICLE; FOOD QUALITY; MEAT; MICROFLORA; NONHUMAN; PATHOGENESIS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 0030823278     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1997.00248.x     Document Type: Article

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