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Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham

✍ Scribed by Gary H. Graumann; Richard A. Holley

Book ID
113646000
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
206 KB
Volume
118
Category
Article
ISSN
0168-1605

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Survival of E. coli O157:H7 during manuf
Survival of E. coli O157:H7 during manufacture of dry-cured Westphalian ham surface-treated with allyl isothiocyanate or hot mustard powder
✍ Gary H Graumann; Richard A Holley πŸ“‚ Article πŸ“… 2009 πŸ› John Wiley and Sons 🌐 English βš– 125 KB

## Abstract **BACKGROUND:** __Escherichia coli__ O157:H7 can survive commercial manufacture of some uncooked fermented meats. External application of microencapsulated allyl isothiocyanate (AIT) or hot (non‐deheated) yellow mustard powder was used to inactivate the pathogen during dry‐cured Westpha