Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production
نویسندگان
چکیده
منابع مشابه
Enhanced Control of Listeria monocytogenes by In Situ-Produced Pediocin during Dry Fermented Sausage Production.
[This corrects the article on p. 887 in vol. 58.].
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In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1992
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.58.3.884-890.1992