Effect of NaCl Concentration on the Survival and Growth of Coliforms in Raw Seasoned Sausages

被引：0
|
作者：
G. Colavita
M. Sessa
V. Giaccone
A. Vergara
机构：
[1] University of Molise,Department of Agri
[2] Comparative Pathology and Veterinary Hygiene,Food Environmental and Microbiological Science and Technology
[3] Department of Food Science,Department of Public Health
来源：
Veterinary Research Communications | 2003年 / 27卷
关键词：
coliform; meat products; salt;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：293 / 295
页数：2
相关论文
共 50 条
  • [1] Effect of NaCl concentration on the survival and growth of coliforms in raw seasoned sausages
    Colavita, G
    Sessa, M
    Giaccone, V
    Vergara, A
    VETERINARY RESEARCH COMMUNICATIONS, 2003, 27 (Suppl 1) : 293 - 295
  • [2] GREY MOULDNESS IN RAW SEASONED SAUSAGES
    DRAGONI, I
    CANTONI, C
    DAUBERT, S
    INDUSTRIE ALIMENTARI, 1988, 27 (265): : 976 - 979
  • [3] Natamycin - prevention of the mould growth in raw sausages
    Stiebing, A
    Oberhaus, T
    Baumgart, J
    FLEISCHWIRTSCHAFT, 2001, 81 (08): : 97 - 100
  • [4] EFFECT OF STORAGE ON PROTEUS CONTENT IN RAW SAUSAGES
    SCHARNER, E
    ACTA VETERINARIA ACADEMIAE SCIENTIARUM HUNGARICAE, 1968, 18 (03): : 231 - &
  • [5] INFLUENCE OF THE CONCENTRATION OF NITRITE IN COOKED SAUSAGES ON THE SURVIVAL RATE OF SALMONELLAE
    ROMMINGER, G
    JESCHKE, G
    REPPE, P
    FLEISCH, 1985, 39 (04): : 75 - 77
  • [6] Effect of Temperature on the Rate of Concentration of Faecal Coliforms in Mussels
    Solic, Mladen
    Krstulovic, Nada
    Jozic, Slaven
    Sestanovic, Stefanija
    Santic, Danijela
    MEDCOAST 07: EIGHTH INTERNATIONAL CONFERENCE ON THE MEDITERRANEAN COASTAL ENVIRONMENT, VOLS 1 AND 2, 2007, : 841 - 851
  • [7] Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages
    Wagner, Mona
    Ploetz, Madeleine
    Krischek, Carsten
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2024, 250 (08) : 2161 - 2177
  • [8] Effect of NaCl pretreatment on the growth and survival of Listeria monocytogenes at high osmolarity
    Duche, O
    Labadie, J
    SCIENCES DES ALIMENTS, 2003, 23 (02) : 284 - 292
  • [9] STARTER CULTURES FOR DRY SAUSAGES AND RAW HAM COMPOSITION AND EFFECT
    LUCKE, FK
    HECHELMANN, H
    FLEISCHWIRTSCHAFT, 1987, 67 (03): : 307 - 314
  • [10] Thermokinetic investigation of effect of temperature on optimum NaCl concentration for petroleum bacterial growth
    Nan, ZD
    Tan, ZC
    THERMOCHIMICA ACTA, 2002, 386 (01) : 17 - 22
12345