Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

International Journal of Food Microbiology

Volumn 40, Issue 1-2, 1998, Pages 117-121

  Ihnot, Anne M ^a   Roering, Ann M ^a   Wierzba, Rachel K ^a   Faith, Nancy G ^a   Luchansky, John B ^a,b  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Fermentation; Multidrug; Pathogen; Pepperoni; Resistant; Salmonella typhimurium DT104

Indexed keywords

ARTICLE; FERMENTATION; FOOD PROCESSING; FOOD STORAGE; NONHUMAN; SALMONELLA TYPHIMURIUM;

ANIMALS; CATTLE; FERMENTATION; FOOD HANDLING; MEAT PRODUCTS; SALMONELLA TYPHIMURIUM; SWINE;

NEGIBACTERIA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0032478151     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00018-X     Document Type: Article

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