Survival of Salmonella on cuts of beef carcasses subjected to dry aging

Journal of Applied Microbiology

Volumn 111, Issue 4, 2011, Pages 848-854

  Knudsen, G M ^a,b   Sommer, H M ^a   Sorensen N D ^c   Olsen, J E ^b   Aabo, S ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

Author keywords

Beef; Chilling; Dry aging; Salmonella

Indexed keywords

BEEF; COLD STORAGE; COOLING; PILOT PLANTS; STRAIN;

% REDUCTIONS; COOLING METHODS; DRY AGING; FRESH-CUT; NEWPORT; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SELECTED STRAINS; SEROTYPES; SEROVARS;

SALMONELLA;

BACTERIUM; CONTROL SYSTEM; COOLING; LABORATORY METHOD; MIMICRY; PRESERVATION; SURVIVAL;

AGING; ARTICLE; BACTERIAL STRAIN; BEEF; CARCASS; DRY AGING; NONHUMAN; SALMONELLA; SALMONELLA DUBLIN; SALMONELLA ENTERITIDIS; SALMONELLA INFANTIS; SALMONELLA TYPHIMURIUM; SEROTYPE; STORAGE; SURVIVAL;

COUNTY DUBLIN; DERBY [ENGLAND]; DUBLIN [COUNTY DUBLIN]; ENGLAND; IRELAND; LEINSTER; NEWPORT [RHODE ISLAND]; RHODE ISLAND; UNITED KINGDOM; UNITED STATES;

SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM;

EID: 80052795634     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2011.05094.x     Document Type: Article

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