Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

Food Control

Volumn 13, Issue 2, 2002, Pages 107-115

  Castao, A ^a   Garcia Fontan M C ^a   Fresno, J M ^b   Tornadijo, M E ^b   Carballo, J ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Curing process; Escherichia coli; Fermented meat product; Hafnia alvei; Semi dry

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIUM ISOLATION; CONTROLLED STUDY; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; HAFNIA ALVEI; MEAT; MEAT INDUSTRY; NONHUMAN; SERRATIA; SPAIN;

ENTEROBACTER; ENTEROBACTER INTERMEDIUS; ENTEROBACTERIACEAE; ESCHERICHIA COLI; HAFNIA ALVEI; SERRATIA; SERRATIA ODORIFERA;

EID: 0036153308     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00089-5     Document Type: Article

References (39)

1. Starvation and stationary-phase-induced acid tolerance in Escherichia coli 0157:H7
2. Dry and semi dry sausages
3. Update: Meat fermentation 1984
4. Application of a mathematical model for the inhibition of Enterobacteriaceae and Clostridia during a sausage curing process
5. Application of a mathematical model to describe the behaviour of the Lactobacillus spp. During the ripening of a Spanish dry fermented sausage (Chorizo)
6. The shelf life of pieces of fresh meat as a function of degree of comminution
7. Bacterial spoilage of meat and cured meat products
8. Family Enterobacteriaceae
9. Viability of Escherichia coli 0157:H7 in fermented semidry low-temperature-cooked beef summer sausage
10. Tolerance of acid-adapted and non-adapted Escherichia coli 0157:H7 cells to reduced pH as affected by type of acidulant
11. Microbiological decontamination of food animal carcasses by washing and sanitizing system
12. Evolucion de los principales grupos de microorganismos durante la maduración del chorizo de León
13. The influence of pH and temperature on initiation of growth of Salmonella spp
14. Estudio de la proteolisis en la maduración de salchichones manufacturados con carne de porcino de buena calidad
15. Survival of pathogen in fermented food
16. 2 on microbiological evolution of dry fermented sausages
17. Fate of Escherichia coli 01578:H7 as affected by pH or sodium chloride and in fermented dry sausage
18. Use of starter cultures in dry fermented sausage (Chorizo) and their influence on the sensory properties
19. New developments in meat starter cultures
20. Statistical methods for the selection and examination of microbial colonies
21. Validation of pepperoni processes for control of Escherichia coli 0157:H7
22. Meat and meat products (Chapter 15)
23. Biochemical identification of Enterobacteriaceae
24. Acid adaptation of Escherichia coli 0157:H7 increases survival in acidic foods
25. Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
26. Microbiological processes in the manufacture of dry sausage and raw ham
27. Use of a modified McConkey agar medium for the selective growth and enumeration of Enterobacteriaceae
28. Ripening parameters for traditional dry sausages with a mould covering
29. Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'
30. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products
31. Survival of bioluminescent Escherichia coli 0157:H7 in a model system representing fermented sausage production
32. Contaminación microbiana de canales de porcino por el agua de escaldado a través de sistema vascular