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Survival of salmonellae during pepperoni manufacture

Applied Microbiology

Nov 1, 1975

J L SmithS A Palumbo

PMID: 951

Abstract

Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free durin...read more

Mentioned in this Paper

Pathogenic Organism
Salmonella enterica
Salmonella
Food Microbiology
Fermentation
Family suidae
Meat
Bos indicus
Food Processing
Swine (antigen)
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Survival of salmonellae during pepperoni manufacture

Applied Microbiology

Nov 1, 1975

J L SmithS A Palumbo

PMID: 951

DOI:

Abstract

Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free durin...read more

Mentioned in this Paper

Pathogenic Organism
Salmonella enterica
Salmonella
Food Microbiology
Fermentation
Family suidae
Meat
Bos indicus
Food Processing
Swine (antigen)

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