Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 227-233

  Rode, Tone Mari ^a   Holck, Askild ^a   Axelsson, Lars ^a   Høy, Martin ^a   Heir, Even ^a  

^a NOFIMA   (Norway)

Author keywords

Dry fermented sausage; EHEC; Shiga toxigenic E. coli; STEC; VTEC

Indexed keywords

SHIGA TOXIN;

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM ISOLATE; CONTROLLED STUDY; ENTEROHEMORRHAGIC ESCHERICHIA COLI; FERMENTATION TECHNIQUE; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; FREEZE THAWING; FREEZING; HEATING; NONHUMAN; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; STRAIN DIFFERENCE;

ANIMALS; DESICCATION; ENTEROHEMORRHAGIC ESCHERICHIA COLI; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD STORAGE; FREEZING; MEAT PRODUCTS; MICROBIAL VIABILITY; SHIGA-TOXIGENIC ESCHERICHIA COLI; SWINE; TEMPERATURE;

ESCHERICHIA COLI;

EID: 84859218063     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.02.011     Document Type: Article

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