Behavior of salmonella spp., listeria monocytogenes, and staphylococcus aureus in chouric,o de vinho, a dry fermented sausage made from wine-marinated meat

Journal of Food Protection

Volumn 76, Issue 4, 2013, Pages 588-594

  Díez, J García ^a   Patarata, L ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; STAPHYLOCOCCUS AUREUS;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA; STAPHYLOCOCCUS AUREUS;

ALLIUM SATIVUM; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; POSIBACTERIA; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 84876945665     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-212     Document Type: Article

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