The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

Food Control

Volumn 73, Issue , 2017, Pages 829-837

  Rajkovic, Andreja ^a,b   Tomasevic, Igor ^b   De Meulenaer, Bruno ^b   Devlieghere, Frank ^b  

^a GHENT UNIVERSITY   (Belgium)

^b Faculty of Agriculture   (Serbia)

Author keywords

Decontamination; Enterotoxin; Lipid; Meat processing; Microbial safety; Oxidation; Pathogens; Protein; Pulsed light; Quality

Indexed keywords

EID: 84998953939     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.09.029     Document Type: Article

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