Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a natural...

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Detalles Bibliográficos
Autores principales: Patarata, Luis, Novais, Margarida, Fraqueza, Maria João, Silva, José António
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278744/
https://www.ncbi.nlm.nih.gov/pubmed/32466133
http://dx.doi.org/10.3390/foods9050676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278744/
https://www.ncbi.nlm.nih.gov/pubmed/32466133
http://dx.doi.org/10.3390/foods9050676

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