Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Meat Science

Volumn 77, Issue 4, 2007, Pages 570-579

  Talon, R ^a   Lebert, I ^a   Lebert, A ^b   Leroy, S ^a   Garriga, M ^c   Aymerich, T ^c   Drosinos, E H ^d   Zanardi, E ^e   Ianieri, A ^f   Fraqueza, M J ^g   Patarata, L ^h   Laukova A ⁱ  

^a CEMAGREF   (France)

^b UR370 QuaPA   (France)

^c IRTA   (Spain)

^d AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^e UNIVERSITY OF PARMA   (Italy)

^f UNIVERSITY OF TERAMO   (Italy)

^g FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^h UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

ⁱ INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

Author keywords

Environment; Hygiene; Microbial ecosystem; Small scale processing unit; Traditional dry fermented sausages

Indexed keywords

LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 35748948051     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.006     Document Type: Article

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