ShareReduction of numbers of bacteria in vacuum-packed sliced sausage by means of microwave heating.
Author(s) : SCHALCH B., EISGRUBER H., STOLLE A.
Type of article: Article
Summary
Portions of sliced sausage were artificially contaminated utilizing eight gram-positive and eight gram-negative test strains, then vacuum packed and heat treated exclusive of the controls. After 7 days at 7 deg C, bacteria counts were evaluated for the different strains and compared with the controls. Results are given.
Details
- Original title: Reduction of numbers of bacteria in vacuum-packed sliced sausage by means of microwave heating.
- Record ID : 1998-1746
- Languages: English
- Source: Dairy Food environ. Sanit. - vol. 17 - n. 1
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Slice; Sausage; Meat product; Packaging; Heating
-
INFLUENCE OF PHOSPHATE AND GLUCOSE ADDITION ON ...
- Author(s) : NIELSEN H. J. S., ZEUTHEN P.
- Date : 1983/12
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 12
View record
-
INFLUENCE OF A PARTIAL REPLACEMENT OF SODIUM CH...
- Author(s) : NIELSEN H. J. S., ZEUTHEN P.
- Date : 1986
- Languages : English
- Source: Food Microbiol. - vol. 3 - n. 2
View record
-
FACTORS CONTROLLING THE GROWTH OF GRAM-NEGATIVE...
- Author(s) : COLLINS-THOMPSON D. L., WOOD D., JONES M.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 4
View record
-
CHANGES DURING STORAGE OF SLICED, FERMENTED VAC...
- Author(s) : PIPEK P.
- Date : 1989
- Languages : Czech
- Source: Prum. Potravin - vol. 40 - n. 12
View record
-
Asymmetric distribution and growth of bacteria ...
- Author(s) : HOLLEY R. A.
- Date : 1997/05
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 5
View record