Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase
Hussein Mohamed, Samantha Burroughs, Alex W. Emch, Joy Waite‐Cusic
Topics & Concepts
Listeria monocytogenesSalmonellaFood scienceFermentationLog reductionPathogenInoculationChemistryMicrobiologyBacteriaBiologyHorticultureGeneticsListeria monocytogenes in Food SafetyMeat and Animal Product QualityEssential Oils and Antimicrobial Activity