Resistance of Yersinia enterocolitica, Escherichia coli O157:H7 and natural microflora against acidic conditions and freezing-thawing in fresh sausages

Central European Journal of Public Health

Volumn 13, Issue 2, 2005, Pages 89-95

  Velázquez, L Del C ^a   Barbini, N B ^a   Escudero, M E ^a   De Guzman A M S ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Escherichia coli O157:H7; Freezing; Fresh sausages; Natural microflora; Organic acids; Thawing; Yersinia enterocolitica

Indexed keywords

ASCORBIC ACID; LACTIC ACID; TAP WATER;

ACIDITY; ARTICLE; BACTERIAL COUNT; COLONY FORMING UNIT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; FREEZING; MEAT; MICROFLORA; MICROWAVE OVEN; NONHUMAN; PLATE COUNT; PSEUDOMONAS AERUGINOSA; ROOM TEMPERATURE; SALMONELLA; THAWING; YERSINIA ENTEROCOLITICA;

ASCORBIC ACID; COLONY COUNT, MICROBIAL; DRUG RESISTANCE, MICROBIAL; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZING; HUMANS; LACTIC ACID; MEAT PRODUCTS; YERSINIA ENTEROCOLITICA;

EID: 20444471978     PISSN: 12107778     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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