Effects of Caliber Size and Fat Level on the Inactivation of E . coli O 157 : H 7 and Salmonella enterica Serovars in Dry Fermented Sausage by


EFFECTS OF CALIBER SIZE AND FAT LEVEL ON THE INACTIVATION OF E. COLI O157:H7 AND SALMONELLA ENTERICA SEROVARS IN DRY FERMENTED SAUSAGES James DeSouza Advisor: University of Guelph, 2016 Professor S. Barbut The effects of caliber size and fat level on the inactivation of E. coli O157:H7 and Salmonella enterica serovars in dry fermented sausage (DFS) were… (More)

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