Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Meat Science

Volumn 70, Issue 1, 2005, Pages 189-195

  Samelis, J ^a   Kakouri, A ^a   Savvaidis, I N ^b   Riganakos, K ^b   Kontominas, M G ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Escherichia coli O157:H7; Fermented sausage; Irradiation; Listeria; Salami

Indexed keywords

ESCHERICHIA COIL O157:H7; FERMENTED SAUSAGE; LISTERIA; SALAMI;

BACTERIA; ESCHERICHIA COLI; FERMENTATION; FOOD PROCESSING; HEAT TREATMENT; IONIZATION; IRRADIATION; PATHOLOGY;

MEATS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 14044258588     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.002     Document Type: Article

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