Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria

Food Microbiology

Volumn 24, Issue 1, 2007, Pages 82-88

  Muthukumarasamy, Parthiban ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Bifidobacteria; Dry fermented sausages; Escherichia coli O157:H7; Micro encapsulation; Probiotics; Reuterin

Indexed keywords

PROBIOTIC AGENT; WATER;

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; DRUG FORMULATION; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; SAFETY; SWINE; TIME;

ANIMALS; ANTIBIOSIS; BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DRUG COMPOUNDING; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MEAT PRODUCTS; PROBIOTICS; SWINE; TIME FACTORS; WATER;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; ESCHERICHIA COLI; LACTOBACILLUS REUTERI; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS CARNOSUS;

EID: 33746706936     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.03.004     Document Type: Article

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