Growth and survival of Salmonella serovars in Troyan dried sausage during ripening and cool storage
1999
Kaloyanov, I. (Tsentralen Veterinarnomeditsinski Institut "Prof. d-r G. Pavlov", Sofia (Bulgaria))
Survival and growth rate of S. typhimurium, S. enteritidis, S. agona, S. london and S. muenster standard strains were studied in Troyan's dried sausage artificially contamined with 10 1 to 10 4 cfu/g raw minced meat. Cell count of viable salmonella was determined during the period of drying and ripening and up to six months of storage at 4-6C degree. Humidity, fat content, salt, pH and aw were also estimated. It was established that at a contamination level of10 1 cfu/g salmonellae devitalized between days 30 and 60. At higher levels of contamination /10 3-10 4 and more cfu/g/ salmonellae persisted up to 180 days, even though at strongly reduced quantities, and were detectable in a 25 g specimen.
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