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Survie de Campylobacter jejuni et de Salmonella enterica Typhimurium dans du porc à humidité améliorée et emballé sous vide.

Survival of Campylobacter jejuni and Salmonella enterica Typhimurium in vacuum-packed, moisture-enhanced pork.

Auteurs : WEN X., DICKSON J. S.

Type d'article : Article

Résumé

In this study, the ability of Campylobacter jejuni and Salmonella enterica Typhimurium to survive in vacuum-packaged, moisture-enhanced pork stored at 4 or 10°C was investigated. Following inoculation, pork loins were stored at 4 and 10°C. The study indicated that vacuum packaging and chilled conditions do not greatly enhance safety: strict hygiene is also needed .

Détails

  • Titre original : Survival of Campylobacter jejuni and Salmonella enterica Typhimurium in vacuum-packed, moisture-enhanced pork.
  • Identifiant de la fiche : 30006680
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 75 - n. 3
  • Date d'édition : 03/2012
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-11-343

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