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Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

✍ Scribed by Anna M. Nilson; Richard A. Holley

Book ID
113625853
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
182 KB
Volume
30
Category
Article
ISSN
0740-0020

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✍ 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