Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar

Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g. Good hygienic practices were sometimes lacking b...

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Detalles Bibliográficos
Autores principales: Ratsimba, Angela, Rakoto, Danielle, Jeannoda, Victor, Andriamampianina, Herizo, Talon, Régine, Leroy, Sabine, Grabulos, Joël, Arnaud, Elodie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694416/
https://www.ncbi.nlm.nih.gov/pubmed/31428353
http://dx.doi.org/10.1002/fsn3.1122

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694416/
https://www.ncbi.nlm.nih.gov/pubmed/31428353
http://dx.doi.org/10.1002/fsn3.1122

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