Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.
Challenge test
Fermented sausages
Italian salami
Linear regression model
Salmonella
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
received:
02
05
2019
revised:
13
06
2019
accepted:
14
06
2019
pubmed:
25
6
2019
medline:
4
12
2019
entrez:
25
6
2019
Statut:
ppublish
Résumé
This study involved ten enterprises producing Italian salami, 20 different samples of fermented sausages underwent challenge tests to assess and record the following parameters: time, temperature, pH, a
Identifiants
pubmed: 31234028
pii: S0309-1740(19)30371-7
doi: 10.1016/j.meatsci.2019.06.005
pii:
doi:
Types de publication
Journal Article
Validation Study
Langues
eng
Sous-ensembles de citation
IM
Pagination
107869Commentaires et corrections
Type : ErratumIn
Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.