Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 77-84

  Vasilopoulos, Charalampos ^a   De Maere, Hannelore ^b   De Mey, Eveline ^b   Paelinck, Hubert ^b   De Vuyst, Luc ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Research Group for Technology and Quality of Animal Products   (Belgium)

Author keywords

Brochothrix thermosphacta; Cooked ham; Enterobacteriaceae; Lactic acid bacteria; Spoilage

Indexed keywords

ANIMAL; ARTICLE; BACTERIUM; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GENETICS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY;

ANIMALS; BACTERIA; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; MEAT PRODUCTS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM MALTAROMATICUM; ENTEROBACTER; ENTEROBACTERIACEAE; ENTEROCOCCUS FAECALIS; HAFNIA ALVEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; NEGIBACTERIA; PANTOEA AGGLOMERANS; SERRATIA; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS PARAUBERIS;

EID: 70449519985     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.08.008     Document Type: Article

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