Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage

Food and Chemical Toxicology

Volumn 40, Issue 1, 2002, Pages 33-41

  Abou Arab, A A K ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Fermented sausage; Meat starter; Pesticides

Indexed keywords

1,1 DICHLORO 2,2 BIS(4 CHLOROPHENYL)ETHANE; 2,4 DICHLOROPHENOL; CHLOROPHENOL; CHLORPHENOTANE; HEXACHLOROBENZENE; LINDANE; NITRITE; ORGANOCHLORINE PESTICIDE; PENTACHLOROPHENOL; PESTICIDE RESIDUE; TRICHLOROPHENOL DERIVATIVE;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL METABOLISM; CONTROLLED STUDY; CULTURE MEDIUM; DEGRADATION; FERMENTATION; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD HANDLING; FOOD POISONING; GROWTH RATE; INCUBATION TIME; LACTOBACILLUS PLANTARUM; LIQUID; MEAT; MICROCOCCUS; NONHUMAN; REDUCTION;

ANIMAL FEED; BACTERIA; BIODEGRADATION, ENVIRONMENTAL; CULTURE MEDIA; DDT; FERMENTATION; FOOD CONTAMINATION; INSECTICIDES; LACTOBACILLUS; LINDANE; MEAT PRODUCTS; MICROCOCCUS; NITRITES; SOLUTIONS;

EID: 0036132989     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(01)00090-4     Document Type: Article

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