Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Meat Science

Volumn 94, Issue 1, 2013, Pages 47-54

  Heir, E ^a   Holck, A L ^a   Omer, M K ^b   Alvseike, O ^b   Mage I ^a   Hoy M ^a   Rode, T M ^a   Sidhu, M S ^b,c   Axelsson, L ^a  

^a NOFIMA   (Norway)

^b Animalia   (Norway)

^c Norges forskningsrad   (Norway)

Author keywords

Dry fermented sausage; EHEC; Food safety; Microbiology; Sensory characteristics; Shiga toxigenic E. coli

Indexed keywords

FOOD SAFETY; FOOD STORAGE; FREEZING; MEATS;

% REDUCTIONS; DRY-FERMENTED SAUSAGES; E. COLI; EHEC; FOOD-SAFETY; POST-PROCESSING; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SHIGA TOXIGENIC E COLI; TOXIGENIC;

ESCHERICHIA COLI;

ESCHERICHIA COLI;

SHIGA TOXIN;

ANIMAL; ARTICLE; CATTLE; CONSUMER; ESCHERICHIA COLI; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; FOOD STORAGE; FREEZING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SHEEP; STANDARD; SWINE;

ANIMALS; CATTLE; CONSUMER SATISFACTION; ESCHERICHIA COLI; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; FOOD STORAGE; FREEZING; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; SHEEP; SHIGA TOXINS; SWINE;

MLCS; MLOWN;

EID: 84873135763     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.020     Document Type: Article

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