Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

Food Microbiology

Volumn 30, Issue 2, 2012, Pages 400-407

  Nilson, Anna M ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Dry cured ham; Escherichia coli O157:H7; Glucosinolate; Natural antimicrobial; Yellow mustard powder

Indexed keywords

GLUCOSINOLATE;

ARTICLE; ESCHERICHIA COLI O157; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; MUSTARD; POWDER;

ESCHERICHIA COLI O157; GLUCOSINOLATES; MEAT PRODUCTS; MUSTARD PLANT; POWDERS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SINAPIS ALBA; STAPHYLOCOCCUS CARNOSUS;

EID: 84857441076     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.10.016     Document Type: Article

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