Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

@article{PortoFett2008ViabilityOM,
  title={Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.},
  author={Anna C. S. Porto-Fett and Cheng-an Hwang and Jeffrey E. Call and Vijay K. Juneja and Steven C Ingham and Barbara H Ingham and John B. Luchansky},
  journal={Food microbiology},
  year={2008},
  volume={25 6},
  pages={793-801}
}
The fate of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on soudjouk. Fermentation and drying alone reduced numbers of L. monocytogenes by 0.07 and 0.74 log(10)CFU/g for sausages fermented to pH 5.3 and 4.8, respectively, whereas numbers of S. typhimurium and E. coli O157:H7 were reduced by 1.52 and 3.51 log(10)CFU/g and 0.03 and 1.11 log(10)CFU/g, respectively. When sausages fermented to pH 5.3 or 4.8 were stored at 4, 10, or… CONTINUE READING

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  • H. Colak, H. Hampikyan, B. Ulusoy, E. B. Bingol
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