Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 69-76

  Luciano, Fernando B ^a   Belland, Julie ^b   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Antioxidants; Dry sausage; E. coli O157:H7; Isothiocyanates; Mustard powder; Phenolics

Indexed keywords

GLUCOSINOLATE; SINALBIN; THIOGLUCOSIDASE; UNCLASSIFIED DRUG;

ARTICLE; AUTOCLAVE; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BRASSICA; COLONY FORMING UNIT; COMPARATIVE STUDY; CONTROLLED STUDY; DECOMPOSITION; ESCHERICHIA COLI O157; FERMENTED PRODUCT; FLOUR; GRAM POSITIVE BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; MEAT; MEAT INDUSTRY; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS CARNOSUS; STARTER CULTURE;

ANTI-BACTERIAL AGENTS; CHOLINE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GLYCOSIDE HYDROLASES; ISOTHIOCYANATES; MEAT PRODUCTS; MUSTARD PLANT; PEDIOCOCCUS; POWDERS; STAPHYLOCOCCUS;

ESCHERICHIA COLI; PEDIOCOCCUS PENTOSACEUS; SINAPIS ALBA; STAPHYLOCOCCUS CARNOSUS;

EID: 79951553761     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.028     Document Type: Article

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