The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage

Meat Science

Volumn 85, Issue 1, 2010, Pages 89-95

  Charimba, G ^a   Hugo, C J ^a   Hugo, A ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Boerewors; Escherichia coli O157:H7; Inoculum size; Preservative; Temperature

Indexed keywords

SULFUR DIOXIDE;

ANIMAL; ARTICLE; CATTLE; COLD; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SWINE; TEMPERATURE; BOVINAE; DRUG EFFECTS; PROCEDURES;

ANIMALS; CATTLE; COLD TEMPERATURE; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; MEAT PRODUCTS; MICROBIAL VIABILITY; SULFUR DIOXIDE; SWINE; TEMPERATURE;

ESCHERICHIA COLI;

EID: 77049121464     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.010     Document Type: Article

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