ShareCompetitive growth of Aeromonas hydrophila in meat.
Author(s) : VAID R. K., GARG S. R.
Type of article: Article
Summary
Aeromonas hydrophila competed very well with the usual microflora of meat at 7 °C and 25 °C. The counts of three isolates increased at 7 °C in 7 days. The corresponding increases in the standard plate count (SPC) were less marked. Growth was very pronounced at 25 °C where A. hydrophila levels rose sharply in one day.
Details
- Original title: Competitive growth of Aeromonas hydrophila in meat.
- Record ID : 2003-2880
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 4
- Publication date: 2002/07
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Meat; Temperature; Development
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