Efficacies of Garlic and L. sakei in Wine-Based Marinades for Controlling Listeria monocytogenes and Salmonella spp. in Chouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

Journal of Food Science

Volumn 78, Issue 5, 2013, Pages

  Linares, María Belén ^a   Garrido, María Dolores ^a   Martins, Conceição ^b   Patarata, Luis ^b  

^a UNIVERSITY OF MURCIA   (Spain)

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

Author keywords

Foodborne pathogens; Garlic; Sausage; Wine marinade

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DESICCATION; DRUG EFFECT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GARLIC; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; PHYSIOLOGY; PRODUCT SAFETY; SALMONELLA; SWINE; WINE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DESICCATION; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GARLIC; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA; SWINE; WINE;

ALLIUM SATIVUM; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 84877621252     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12094     Document Type: Article

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