Microbiological spoilage and contamination of vacuum-packaged cooked sausages

Lactic acid bacteria are considered a major component of the microbial population found on various types of vacuum-packaged cooked sausages. Lactobacillus sake and Lactobacillus curvatus have been shown to be common species in these products. L. sake seems to form the predominant part of the spoilag...

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Veröffentlicht in:	Journal of food protection 1997-06, Vol.60 (6), p.724-731
Hauptverfasser:	Korkeala, H.J. (University of Helsinki, Helsinki University, Finland.), Bjorkroth, K.J
Format:	Artikel
Sprache:	eng
Schlagworte:	APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Biological and medical sciences BIOLOGICAL CONTAMINATION CONTAMINACION BIOLOGICA CONTAMINATION BIOLOGIQUE DETERIORATION DETERIORO EMBALAJE EN VACIO EMBALLAGE SOUS VIDE Food industries FOOD SAFETY FOOD SPOILAGE Fundamental and applied biological sciences. Psychology INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA KEEPING QUALITY Meat and meat product industries MICROBIAL CONTAMINATION SALCHICHA SAUCISSE SAUSAGES STORAGE LIFE VACUUM PACKAGING
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