Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage

International Journal of Food Microbiology

Volumn 129, Issue 1, 2009, Pages 59-67

  Lindqvist, Roland ^a,b   Lindblad, Mats ^a  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Escherichia coli O157:H7; Fermentation; Inactivation; Inactivation model; Induced acid tolerance; Lactic acid; Maturation temperature; Sausage; Survival

Indexed keywords

LACTIC ACID;

ACID TOLERANCE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; ESCHERICHIA COLI; FERMENTATION TECHNIQUE; FOOD SAFETY; FOOD STORAGE; HEAT ACCLIMATIZATION; INOCULATION; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; PH MEASUREMENT; YERSINIA ENTEROCOLITICA;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LACTIC ACID; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SWINE; TEMPERATURE; TIME FACTORS; WATER; YERSINIA ENTEROCOLITICA;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; YERSINIA ENTEROCOLITICA;

EID: 57649196199     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.11.011     Document Type: Article

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