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Sliced, vacuum-packed frankfurter-type sausage: technological measures to inhibit the growth of listeria.

Author(s) : SCHMIDT U.

Type of article: Article

Summary

The paper explains the precautions and treatments which are required to slow down or inhibit the growth of Listeria monocytogenes in sliced frankfurter-type sausages. They mainly consist of adding sodium acetate, controlled contamination with lactic bacteria, aseptic precautions when slicing, and preservation at a temperature lower than 5 deg C for less than 3 weeks.

Details

Original title: Sliced, vacuum-packed frankfurter-type sausage: technological measures to inhibit the growth of listeria.
Record ID : 1996-1663
Languages: English
Source: Fleischwirtschaft - vol. 75 - n. 6
Publication date: 1995/06
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Packaging;
Meat and meat products
Keywords: Cutting (action); Listeria; Lactobacillus; Vacuum; Treatment; Temperature; Sausage; Meat product; Packaging