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Survival of Escherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria

✍ Scribed by Susanna Erkkilä; Maarit Venäläinen; Sebastian Hielm; Esko Petäjä; Eero Puolanne; Tiina Mattila-Sandholm

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
91 KB
Volume
80
Category
Article
ISSN
0022-5142

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✍ Yu, Chyang-Fuah; Chou, Cheng-Chun 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 222 KB 👁 2 views

In this study, Chinese-style sausage was subjected to three di †erent air-blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157 : H7 during the drying period was determined and compared. The e †ect of curing agents on the survival of E coli O15