Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound

Journal of Food Protection

Volumn 72, Issue 3, 2009, Pages 549-555

  Birk, Tina ^a   Knøchel, Susanne ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CAMPYLOBACTER JEJUNI; CARNOBACTERIUM MALTAROMATICUM; LISTERIA MONOCYTOGENES;

YOGHURT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; INSTRUMENTATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SWINE; TEMPERATURE; TIME; ULTRASOUND; VACUUM; WINE;

ANIMALS; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SONICATION; SWINE; TEMPERATURE; TIME FACTORS; VACUUM; WINE; YOGURT;

EID: 62349096820     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.3.549     Document Type: Article

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