Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting 'Borde', a traditional Ethiopian beverage

Food Control

Volumn 16, Issue 2, 2005, Pages 189-196

  Tadesse, Girum ^a   Ashenafi, Mogessie ^a   Ephraim, Eden ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

Borde; E. coli O157:H7; Salmonella; Shigella flexneri; Staphylococcus aureus; Traditional beverage fermentation

Indexed keywords

ACIDITY; ALCOHOLIC BEVERAGE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI; ETHIOPIA; FERMENTATION; FOOD CONTAMINATION; HEALTH HAZARD; LOW TEMPERATURE PROCEDURES; MEDICAL DOCUMENTATION; NONHUMAN; PH; REFRIGERATOR; SALMONELLA; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; STRAIN DIFFERENCE;

ESCHERICHIA COLI; SALMONELLA; SHIGELLA; SHIGELLA FLEXNERI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 4444295828     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.01.011     Document Type: Article

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