Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

International Journal of Food Microbiology

Volumn 129, Issue 3, 2009, Pages 244-252

  Hwang, Cheng An ^a   Porto Fett, Anna C S ^a   Juneja, Vijay K ^a   Ingham, Steven C ^b   Ingham, Barbara H ^b   Luchansky, John B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Escherichia coli O157:H7; Fermented sausage; Listeria monocytogenes; Predictive model; Salmonella Typhimurium; Soudjouk

Indexed keywords

ANIMALS; CATTLE; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA TYPHIMURIUM;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 59349103332     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.003     Document Type: Article

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