Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami

International Journal of Food Microbiology

Volumn 140, Issue 1, 2010, Pages 61-75

  Porto Fett, Anna C S ^a,e   Call, Jeffrey E ^a   Shoyer, Bradley E ^a   Hill, Dolores E ^b   Pshebniski, Claudette ^c   Cocoma, George J ^d   Luchansky, John B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c Brampton   (United States)

^d Professional Resource Organization   (United States)

^e Oser Technologies   (United States)

Author keywords

Escherichia coli O157:H7; High pressure processing; Listeria monocytogenes; Pork; Salmonella spp.; Trichinella spiralis

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CONTROLLED STUDY; ESCHERICHIA COLI O157; FERMENTATION TECHNIQUE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD STORAGE; LISTERIA MONOCYTOGENES; MASSETER MUSCLE; NONHUMAN; PORK; PRESSURE; RAW MEAT; SALMONELLA; STORAGE TEMPERATURE; TRICHINELLA SPIRALIS;

ANIMALS; BACTERIAL PHYSIOLOGICAL PHENOMENA; DESICCATION; ESCHERICHIA COLI O157; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PARASITOLOGY; LISTERIA MONOCYTOGENES; MEAT; MEAT PRODUCTS; MICROBIAL VIABILITY; PRESSURE; SALMONELLA; SWINE; TRICHINELLA SPIRALIS;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SUIDAE; TRICHINELLA SPIRALIS;

EID: 77952288959     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.02.008     Document Type: Article

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