In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Dias, Francesca Silva ^a   da Silva Ávila, Carla Luiza ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

E. coli; Organic acids; Sausage

Indexed keywords

CITRIC ACID; LACTIC ACID;

ANIMAL; ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; SWINE;

ANIMALS; CITRIC ACID; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; SWINE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 80955166199     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02401.x     Document Type: Article

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