Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and Droewors

Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocytogenes w...

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Veröffentlicht in:	Journal of food safety 2008-05, Vol.28 (2), p.198-209
Hauptverfasser:	Burnham, G.M, Hanson, D.J, Koshick, C.M, Ingham, S.C
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination beef Biological and medical sciences dried meat drying temperature Escherichia coli O157:H7 food contamination Food industries Food microbiology food pathogens food processing quality food storage Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Listeria monocytogenes microbiological quality pathogen survival ready-to-eat foods Salmonella sausages Staphylococcus aureus storage quality vacuum drying vacuum packaging
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