Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxin-producing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85%...

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Detalles Bibliográficos
Autores principales: Shane, Laura E., Porto-Fett, Anna C.S., Shoyer, Bradley A., Phebus, Randall K., Thippareddi, Harshavardhan, Hallowell, Ashley, Miller, Kelsey, Foster-Bey, Lianna, Campano, Stephen G., Taormina, Peter J., Glowski, Daniel L., Tompkin, Robert B., Luchansky, John B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6036999/
https://www.ncbi.nlm.nih.gov/pubmed/30046561
http://dx.doi.org/10.4081/ijfs.2018.7250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6036999/
https://www.ncbi.nlm.nih.gov/pubmed/30046561
http://dx.doi.org/10.4081/ijfs.2018.7250

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