Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices

Journal of Food Protection

Volumn 61, Issue 4, 1998, Pages 377-382

  Faith, Nancy G ^a   Parniere, Nelly ^a,c   Larson, Trina ^a   Lorang, Timothy D ^a   Kaspar, Charles W ^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

[No Author keywords available]

Indexed keywords

DRYING; FERMENTATION; FREEZING; HUMIDITY; INOCULATION; STORAGE;

ESCHERICHIA COLI;

EID: 0032055605     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.4.377     Document Type: Article

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