Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and Droewors

Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocytogenes w...

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Bibliographic Details
Published in:	Journal of food safety Vol. 28; no. 2; pp. 198 - 209
Main Authors:	Burnham, G.M, Hanson, D.J, Koshick, C.M, Ingham, S.C
Format:	Journal Article
Language:	English
Published:	Malden, USA Malden, USA : Blackwell Publishing Inc 01-05-2008 Blackwell Publishing Inc Blackwell
Subjects:	bacterial contamination beef Biological and medical sciences dried meat drying temperature Escherichia coli O157:H7 food contamination Food industries Food microbiology food pathogens food processing quality food storage Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Listeria monocytogenes microbiological quality pathogen survival ready-to-eat foods Salmonella sausages Staphylococcus aureus storage quality vacuum drying vacuum packaging Salmonella Escherichia coli Meat product Listeria monocytogenes Bacteria Micrococcales Micrococcaceae Staphylococcus aureus Enterobacteriaceae Drying Meat
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