ShareSurvival of Salmonella typhimurium, Listeria monocytogenes and indicator bacteria on cooked uncured turkey loaf stored under vacuum at 3 deg C.
Author(s) : INGHAM S. C., TAUTORUS C. L.
Type of article: Article
Summary
Slices of this meat product are contaminated experimentally before vacuum packing and cold storage. During storage for 15 days, microflore changes of this product are studied. The interpretation of an indicator bacteria as a measure of the bacteriological quality of this meat product is given.
Details
- Original title: Survival of Salmonella typhimurium, Listeria monocytogenes and indicator bacteria on cooked uncured turkey loaf stored under vacuum at 3 deg C.
- Record ID : 1992-2855
- Languages: English
- Source: J. Food Saf. - vol. 11 - n. 4
- Publication date: 1991
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Indexing
- Themes: Poultry
- Keywords: Poultry; Salmonella; Mince; Microbiology; Listeria; Chilling; Meat product; Turkey (poultry)
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