Bacterial Contamination of Vacuum-packed Sliced Ham and Sausage
نویسندگان
چکیده
منابع مشابه
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantificatio...
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Man is a creature of his environment. He shares its hazards with many other living organisms and for most of the time achieves a measure of peaceful coexistence with them. But the balance is a delicate one, and very minor changes, such as an imperceptible rise in humidity or fall in temperature, may upset it surprisingly (Christie, 1971-2). Man is also a great manipulator of his environment and...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1980
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.21.260