ShareViability of Escherichia coli O157:H7 in fermented semidry low-temperature-cooked beef summer sausage.
Author(s) : CALICIOGLU M., FAITH N. G., BUEGE D. R., LUCHANSKY J. B.
Type of article: Article
Summary
The article discusses in detail observations made after Escherichia coli innoculation of beef summer sausage. It concentrates more specifically on the action of temperature and pH at different stages of the experiment.
Details
- Original title: Viability of Escherichia coli O157:H7 in fermented semidry low-temperature-cooked beef summer sausage.
- Record ID : 1998-3667
- Languages: English
- Source: Journal of Food Protection - vol. 60 - n. 10
- Publication date: 1997/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Contamination; Temperature; Beef; Sausage; Meat product; Ph; Escherichia
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- Source: Journal of Food Protection - vol. 61 - n. 9
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- Date : 1998/09
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- Source: Journal of Food Protection - vol. 61 - n. 9
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- Languages : English
- Source: Appl. environ. Microbiol. - vol. 62 - n. 5
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