Behaviour of Escherichia coli O157:H7 during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments, and during product storage at ambient and refrigeration temperatures

Food Microbiology

Volumn 21, Issue 6, 2004, Pages 743-751

  Tsegaye, Mekonnen ^a   Ephraim, Eden ^a   Ashenafi, Mogessie ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Condiments; E. coli O157:H7; Fermentation

Indexed keywords

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; ESCHERICHIA COLI; ZINGIBER OFFICINALE;

EID: 4143099399     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.02.003     Document Type: Article

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