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Escherichia coli O157:H7 in fermented sausages artificially tainted and stored in vacuum packaging.

Escherichia coli O157:H7 in insaccati stagionati conservati sottovuoto.

Author(s) : DAMBROSIO A., NORMANNO G., LASSANDRO L., et al.

Type of article: Article

Summary

Fermented sausages contaminated with E. coli O157:H7 have been responsible for serious foodborne diseases. In this article, the authors describe the ability of E. coli O157:H7 to survive and produce verocytotoxins in fermented sausages stored in vacuum packaging. The E. coli O157:H7 strain was able to survive and produce verocytotoxins up to the sixtieth day of storage.

Details

  • Original title: Escherichia coli O157:H7 in insaccati stagionati conservati sottovuoto.
  • Record ID : 2004-0264
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 416
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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