Survival of Salmonellae During Pepperoni Manufacture

Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual c...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Smith, James L., Huhtanen, Charles N., Kissinger, John C., Palumbo, Samuel A.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1975
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187268/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/951/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.30.5.759-763.1975
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!