Reduction of verotoxigenic Escherichia coli in production of fermented sausages

Meat Science

Volumn 89, Issue 3, 2011, Pages 286-295

  Holck, Askild L ^a   Axelsson, Lars ^a   Rode, Tone Mari ^a   Høy, Martin ^a   Måge, Ingrid ^a   Alvseike, Ole ^b   L'Abée Lund, Trine M ^c   Omer, Mohamed K ^b   Granum, Per Einar ^c   Heir, Even ^a  

^a NOFIMA   (Norway)

^b Animalia   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

EHEC; Fermented sausages; Food safety; STEC; Verotoxigenic Escherichia coli; VTEC

Indexed keywords

EHEC; FERMENTED SAUSAGES; STEC; VEROTOXIGENIC ESCHERICHIA COLI; VTEC;

ESCHERICHIA COLI; FERMENTATION; FOOD SAFETY; FOOD STORAGE; HEALTH; LACTIC ACID; LOW TEMPERATURE PRODUCTION; SODIUM CHLORIDE;

MEATS;

ESCHERICHIA COLI;

FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; REVIEW; SHIGA TOXIN PRODUCING ESCHERICHIA COLI;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; MEAT PRODUCTS; MICROBIAL VIABILITY; SHIGA-TOXIGENIC ESCHERICHIA COLI;

EID: 79960438130     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.031     Document Type: Review

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