Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products

International Journal of Food Microbiology

Volumn 103, Issue 1, 2005, Pages 11-21

  Tsegaye, Mekonnen ^a   Ashenafi, Mogessie ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Ayib; Cottage cheese; E. coli O157:H7; Ergo; Fermentation; Storage temperatures; Traditional sour milk

Indexed keywords

ARTICLE; CONTROLLED STUDY; DAIRY PRODUCT; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI; ETHIOPIA; FREEZING; MILK; NONHUMAN; STORAGE TEMPERATURE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DAIRY PRODUCTS; ESCHERICHIA COLI O157; ETHIOPIA; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI O157-H7;

EID: 23444439013     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.006     Document Type: Article

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