A review article summarizes and discusses the primary environmental factors that influence the microbiology of cured meat products, and the relative pathogenicity of food poisoning bacteria. Factors affecting microbial growth in processed meats include: pH, water content, temperature, oxygen antimicrobials, and nutrient content. Each of these factors is separately discussed. While much is known about the effects of the food environment and food processing factors on the survival and growth of various pathogens in processed meats, relatively little information is available on factors influencing microbial pathogenicity.(wz)
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