Antimicrobial properties of salt (NaCl) used for the preservation of natural casings

Food Microbiology

Volumn 23, Issue 7, 2006, Pages 657-662

  Wijnker, J J ^a,b   Koop, G ^b   Lipman, L J A ^b  

^a Van Hessen bv ^*  (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Natural casings; Preservation; Salmonella; Salt; Water activity

Indexed keywords

BRINE; FOOD PRESERVATIVE; INORGANIC SALT; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA TYPHIMURIUM; SHEEP; STAPHYLOCOCCUS AUREUS; TIME;

ANIMALS; CLOSTRIDIUM PERFRINGENS; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA TYPHIMURIUM; SALTS; SHEEP; SODIUM CHLORIDE; STAPHYLOCOCCUS AUREUS; TIME FACTORS; WATER;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; OVIS ARIES; POSIBACTERIA; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 33646506394     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.11.004     Document Type: Article

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