Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life

International Journal of Food Microbiology

Volumn 97, Issue 1, 2004, Pages 53-62

  Holley, Richard A ^a   Peirson, Michael D ^a   Lam, Jocelyn ^a   Tan, Kit Bee ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Aeromonas; Carnobacteria; Enterobacteriaceae; Lactic acid bacteria; Shewanella; Vacuum packed pork

Indexed keywords

SULFIDE;

AEROMONAS; ARTICLE; BACTERIAL STRAIN; BACTERIUM CONTAMINATION; CARNOBACTERIUM; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD INDUSTRY; FOOD SPOILAGE; FOOD STORAGE; LACTIC ACID BACTERIUM; NONHUMAN; PH; SANITATION; SHEWANELLA; TEMPERATURE;

ANIMALS; BACTERIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; HYGIENE; MEAT; ODORS; QUALITY CONTROL; SWINE; TIME FACTORS; VACUUM;

AEROMONAS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SHEWANELLA;

EID: 9344222223     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.029     Document Type: Article

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