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Survival of salmonellae during pepperoni manufacture

Applied Microbiology

Nov 1, 1975

Jillian L SmithSamuel A Palumbo

PMID: 951

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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

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Food Contamination
Salmonella
Sus scrofa
Salmonella enterica
Food Processing
Family suidae
Meat
Hydrogen-Ion Concentration
Fermentation
Swine (antigen)
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  • Survival of salmonellae during pepperoni manufacture

    Applied Microbiology

    Nov 1, 1975

    Jillian L SmithSamuel 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

    Food Contamination
    Salmonella
    Sus scrofa
    Salmonella enterica
    Food Processing

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