Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

International Journal of Food Microbiology

Volumn 130, Issue 3, 2009, Pages 245-250

  Dourou, Dimitra ^a,c   Porto Fett, Anna C S ^b   Shoyer, Brad ^b   Call, Jeffrey E ^b   Nychas, George John E ^a   Illg, Ernst K ^d   Luchansky, John B ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c CRANFIELD UNIVERSITY   (United Kingdom)

^d Ernst A Illg Meats Inc   (United States)

Author keywords

Escherichia coli O157:H7; Food safety; Listeria monocytogenes; Meats; Salmonella Typhimurium; Teewurst

Indexed keywords

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

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 61949358629     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.037     Document Type: Article

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