Diversity and safety hazards of bacteria involved in meat fermentations

Meat Science

Volumn 89, Issue 3, 2011, Pages 303-309

  Talon, Régine ^a   Leroy, Sabine ^a  

^a CEMAGREF   (France)

Author keywords

Coagulase negative staphylococci; Lactic acid bacteria; Safety hazards; Sausages

Indexed keywords

ANTIBIOTIC RESISTANCE; BIOGENIC AMINES; COAGULASE NEGATIVE STAPHYLOCOCCI; END-USES; EUROPEAN UNION; FOOD CHAIN; FOOD FERMENTATION; FOOD ISOLATES; FOOD POISONING; LACTIC ACID BACTERIA; PUBLIC HEALTH; SAFETY ASSESSMENTS; SAFETY AUTHORITY; SAFETY HAZARDS; SAUSAGES;

ACCIDENT PREVENTION; AMINES; ANTIBIOTICS; BACTERIA; BACTERIOLOGY; CHEMICAL CONTAMINATION; FERMENTATION; HAZARDS; HEALTH; HEALTH RISKS; LACTIC ACID; RATING; STARTERS;

FOOD SAFETY;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS;

BIOGENIC AMINE;

ANTIBIOTIC RESISTANCE; BACTERIUM; BIODIVERSITY; EUROPEAN UNION; FERMENTATION; FOOD CONTROL; FOOD POISONING; FOOD SAFETY; GENETICS; HUMAN; INTERSPERSED REPEAT; MEAT; MICROBIOLOGY; PRODUCT SAFETY; REVIEW;

BACTERIA; BIODIVERSITY; BIOGENIC AMINES; CONSUMER PRODUCT SAFETY; DRUG RESISTANCE, MICROBIAL; EUROPEAN UNION; FERMENTATION; FOOD MICROBIOLOGY; FOOD SAFETY; FOODBORNE DISEASES; HUMANS; INTERSPERSED REPETITIVE SEQUENCES; MEAT;

EID: 80955178317     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.029     Document Type: Review

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