Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats

Meat Science

Volumn 65, Issue 1, 2003, Pages 609-613

  Lara, J A F ^a   Senigalia, S W B ^a   Oliveira, T C R M ^a   Dutra, I S ^b   Pinto, M F ^b,c   Shimokomaki, M ^a,b  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Clostridium botulinum; Hurdle technology; Intermediate moisture meat product; Staphylococcus aureus

Indexed keywords

BACTERIA; DRYING; FOOD STORAGE; HIGH TEMPERATURE OPERATIONS; MOISTURE; SALTS;

CHARQUI MEATS; CLOSTRIDIUM BOTULINUM; HURDLE TECHNOLOGY; INTERMEDIATE MOISTURE MEAT PRODUCT; STAPHYLOCOCCUS AUREUS;

MEATS;

CLOSTRIDIUM BOTULINUM; STAPHYLOCOCCUS AUREUS;

EID: 0037904753     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00254-1     Document Type: Article

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