Fate of Escherichia coli O157: H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

Food Microbiology

Volumn 36, Issue 1, 2013, Pages 1-6

  Argyri, Anthoula A ^a   Lyra, Efstathia ^a   Panagou, Efstathios Z ^b   Tassou, Chrysoula C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Escherichia coli O157:H7; Fermented foods; Listeria monocytogenes; Risk assessment; Salmonella Enteritidis; Tableolives

Indexed keywords

BRINE; INORGANIC SALT;

ARTICLE; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OLIVE TREE; SALMONELLA ENTERITIDIS;

ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD STORAGE; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; OLEA; SALMONELLA ENTERITIDIS; SALTS;

ESCHERICHIA COLI; LACTOBACILLUS PENTOSUS; LISTERIA MONOCYTOGENES; OLEACEAE; SALMONELLA ENTERITIDIS;

EID: 84878918315     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.04.001     Document Type: Article

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