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
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Slice; Sausage; Meat product; Packaging; Heating
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