Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

Meat Science

Volumn 137, Issue , 2018, Pages 160-167

  Christieans, Souad ^a   Picgirard, Laurent ^a   Parafita, Emilie ^a   Lebert, André ^b   Gregori, Thierry ^c  

^a Association pour le Développement de l'Industrie de la Viande ADIV   (France)

^b Université Clermont Auvergne   (France)

^c Fédération Française des Industriels Charcutiers   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DISEASES; LISTERIA; MEATS; NITRATES; PATHOGENS; POTASH; SODIUM COMPOUNDS;

BACTERIAL GROWTH; CHALLENGE TESTS; DRY FERMENTED SAUSAGE; LISTERIA MONOCYTOGENES; PATHOGENIC BACTERIUM; POTASSIUM NITRATE; SALMONELLA TYPHIMURIUM; SALT ADDITION;

SALMONELLA;

NITRIC ACID DERIVATIVE; NITRITE; POTASSIUM DERIVATIVE; POTASSIUM NITRATE; SODIUM NITRITE;

ANIMAL; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; PIG; PROCEDURES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

ANIMALS; FOOD MICROBIOLOGY; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; NITRATES; NITRITES; POTASSIUM COMPOUNDS; SALMONELLA TYPHIMURIUM; SODIUM NITRITE; SWINE;

EID: 85036473465     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.11.028     Document Type: Article

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