Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages

Journal of Food Science

Volumn 70, Issue 7, 2005, Pages m339-m344

  Marcos, Begonya ^a   Aymerich, Teresa ^a   Garriga, Margarita ^a  

^a Finca Camps i Armet   (Spain)

Author keywords

High pressure processing; L. monocytogenes; Low acid fermented sausages; Ripening; Salmonella

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA ENTERICA;

EID: 25844459019     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11477.x     Document Type: Article

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