Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters

International Journal of Food Microbiology

Volumn 113, Issue 1, 2007, Pages 84-91

  Al Nabulsi, Anas A ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Dry fermented sausages; E. coli O157:H7; Lactoferrin; Microencapsulation

Indexed keywords

AGAR; BICARBONATE; EDETIC ACID; LACTOFERRIN; SODIUM CHLORIDE;

AGAR MEDIUM; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; DRY POWDER; ESCHERICHIA COLI; FERMENTED PRODUCT; LETHALITY; MEAT INDUSTRY; MICROENCAPSULATION; NONHUMAN; STAPHYLOCOCCUS CARNOSUS;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG COMPOUNDING; EDETIC ACID; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOFERRIN; MEAT PRODUCTS; SODIUM BICARBONATE; SODIUM CHLORIDE; TEMPERATURE;

BOS TAURUS; ESCHERICHIA COLI; LACTOBACILLUS CURVATUS; LAURIA; STAPHYLOCOCCUS CARNOSUS;

EID: 33845511796     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.07.019     Document Type: Article

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