Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.

@article{Gounadaki2008MicrobialEO,
  title={Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.},
  author={Antonia S. Gounadaki and Panagiotis N. Skandamis and Eleftherios H. Drosinos and George-John E. Nychas},
  journal={Food microbiology},
  year={2008},
  volume={25 2},
  pages={
          313-23
        }
}
  • Antonia S. Gounadaki, Panagiotis N. Skandamis, +1 author George-John E. Nychas
  • Published in Food microbiology 2008
  • Biology, Medicine
  • The microbial status in 7 small-scale facilities (SSFs) producing traditional fermented and/or dry sausages was investigated. It was shown that the hygienic status of the processing environment and equipment plays an essential role in the microbial stability and safety of the final products. The current study revealed that the majority of the sampling sites (control points) tested were highly (>4 log CFU/cm(2)) contaminated by spoilage flora (i.e. Pseudomonas, Enterobacteriaceae), with knives… CONTINUE READING

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    Topics from this paper.

    Citations

    Publications citing this paper.
    SHOWING 1-10 OF 46 CITATIONS

    AHLs Regulate Biofilm Formation and Swimming Motility of Hafnia alvei H4

    VIEW 1 EXCERPT
    CITES BACKGROUND